Entree: Djibouti – National Cuisine – Fah-fah (Hearty spiced Djiboutian meat and vegetable stew typically served with rice or flatbread)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) lamb shoulder, bone-in, cut into 1–1.5 inch pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) ghee or clarified butter
- 2 large onions, finely chopped (about 10 oz / 280 g)
- 4 cloves garlic, minced (about 1 oz / 30 g)
- 1 tbsp (15 ml) fresh ginger, minced (about 0.5 oz / 15 g)
- 1 tbsp (15 ml) berbere or xawaash spice blend
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) paprika
- 1 can (14 oz) (400 g) diced tomatoes
- 2 tbsp (30 g) tomato paste
- 4 cups (960 ml) beef or lamb stock, low-sodium
- 2 medium potatoes, peeled and cut into 1-inch cubes (about 10 oz / 280 g)
- 2 medium carrots, cut into 1/2-inch rounds (about 6 oz / 170 g)
- 1 green bell pepper, chopped (about 6 oz / 170 g)
- 1 bay leaf
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- Cooked white rice or flatbreads, for serving

Instructions

1. Pat the lamb pieces dry and season lightly with salt and pepper. Heat the vegetable oil in a large heavy pot over medium-high heat and brown the lamb in batches until deeply caramelized; transfer browned pieces to a plate.
2. Reduce heat to medium, add ghee to the pot, then sauté the chopped onions until soft and golden, about 7–9 minutes. Add the garlic and ginger and cook 1–2 minutes until fragrant.
3. Stir in the berbere (or xawaash), ground cumin, and paprika and cook 1 minute to bloom the spices. Add tomato paste and cook another minute, then pour in the diced tomatoes and scrape up any fond from the bottom of the pot.
4. Return the browned lamb to the pot, add the stock and bay leaf, bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 60–75 minutes until meat is becoming tender.
5. Add the potatoes, carrots, and bell pepper; continue simmering, uncovered or partially covered, for another 25–35 minutes until vegetables and meat are tender and the sauce has thickened. Adjust seasoning with salt and pepper.
6. Stir in the lemon juice and chopped cilantro or parsley just before serving. Serve hot over steamed white rice or with flatbreads to soak up the broth.