Entree: Djibouti – Central Culinary Region – Maraq (A spiced East African meat stew with a fragrant seasoned broth served with rice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1–1.5 in (2.5–3.8 cm) chunks
- 3 tbsp (45 ml) vegetable oil
- 2 large (about 14 oz / 400 g) yellow onions, finely sliced
- 4 cloves (about 16 g) garlic, minced
- 2 tbsp (30 g) fresh ginger, minced
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground turmeric
- 4 green cardamom pods, lightly crushed
- 3 whole cloves
- 1 small cinnamon stick (about 1 in / 2.5 cm)
- 1 tsp (5 ml) freshly ground black pepper
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 3 cups (720 ml) beef or lamb stock, or water
- 3 medium (about 1 lb / 450 g) potatoes, peeled and cut into 1 in (2.5 cm) chunks
- 2 medium (about 8 oz / 225 g) carrots, cut into 1 in (2.5 cm) pieces
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- 2 tbsp (30 ml) lemon juice (about 1 lemon)
- Steamed long-grain rice, for serving: 2 cups uncooked (16 oz / 454 g)

Instructions

1. Pat the lamb dry and season with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) black pepper. Heat the vegetable oil in a large heavy pot over medium-high heat and brown the lamb in batches until well seared; remove and set aside.
2. Reduce heat to medium, add the sliced onions and a pinch of salt, and cook until soft and beginning to caramelize, about 8–10 minutes. Add the garlic and ginger and cook 1–2 minutes until fragrant.
3. Stir in the crushed tomatoes and tomato paste, then add cumin, coriander, turmeric, cardamom pods, cloves, cinnamon stick, and remaining salt. Cook 2–3 minutes to bloom the spices.
4. Return the browned lamb to the pot, add the stock (or water) and bring to a gentle boil. Skim any foam, reduce heat to low, cover partially, and simmer for 45 minutes.
5. Add the potato and carrot pieces, adjust seasoning, and continue to simmer uncovered until the meat and vegetables are tender, about 25–35 more minutes; add water if necessary to maintain a broth. Remove cardamom pods, cloves, and cinnamon stick before serving.
6. Stir in chopped cilantro and lemon juice, check seasoning, and serve the Maraq hot over steamed long-grain rice.