Entree: Djibouti – Central Culinary Region – Fah-fah (Spiced lamb stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1½-inch (4 cm) chunks
- 3 tbsp (45 ml) vegetable oil
- 2 large yellow onions, thinly sliced (about 12 oz / 340 g)
- 4 cloves garlic, minced (about 15 g)
- 1 tbsp (15 ml) fresh ginger, grated (about 10 g)
- 2 tbsp (30 g) xawaash or berbere spice blend
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 2 tbsp (30 g) tomato paste
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 2 green chiles (e.g., jalapeño or local green chili), seeded and sliced
- 4 cups (960 ml) lamb or beef stock
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh cilantro, chopped
- Salt, to taste
- Freshly ground black pepper, to taste

Instructions

1. Season the lamb chunks with salt and pepper. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat and brown the lamb in batches until well-seared; remove and set aside.
2. In the same pot, reduce heat to medium and add the sliced onions. Cook, stirring, until softened and beginning to caramelize, about 8–10 minutes.
3. Add the minced garlic and grated ginger and cook 1–2 minutes until fragrant. Stir in the xawaash/berbere, cumin, and coriander and toast for 30–45 seconds.
4. Add the tomato paste and chopped tomatoes; cook 3–4 minutes to combine and slightly reduce. Return the browned lamb to the pot and stir to coat with the tomato-spice mixture.
5. Pour in the stock, bring to a gentle boil, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1½–2 hours (longer for tougher cuts).
6. With 15 minutes remaining, add the sliced green chiles. Adjust seasoning with salt and pepper and stir in lemon juice.
7. Finish by folding in chopped cilantro, then ladle the fah-fah into bowls and serve hot with steamed rice or flatbread.