Entree: Djibouti – National Cuisine – Djiboutian Lamb Stew (Hearty spiced lamb and vegetable stew in the Djiboutian Somali-Afar tradition)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) boneless lamb shoulder, trimmed and cut into 1- to 1.5-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) clarified butter or ghee
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 4 cloves garlic, minced, about 1 oz (28 g)
- 1 tbsp (15 g) minced fresh ginger
- 1 tbsp (15 g) berbere spice blend
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground coriander
- 1/4 tsp (1 g) ground cardamom
- 1/4 tsp (1 g) ground cinnamon
- 1 can (14 oz / 400 g) diced tomatoes
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef or lamb stock
- 2 medium potatoes, peeled and cut into 1-inch pieces, about 12 oz (340 g)
- 2 medium carrots, cut into 1-inch pieces, about 6 oz (170 g)
- 1 small green chili, slit (adjust to taste)
- 1 tbsp (15 ml) lemon juice
- 1 1/2 tsp (8 g) kosher salt, or to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Pat the lamb dry and season lightly with 1/2 tsp salt and 1/2 tsp pepper. Heat the vegetable oil and 1 tbsp ghee in a heavy pot over medium-high heat. Brown the lamb in batches until well seared on all sides, about 6–8 minutes per batch; remove and set aside.
2. Reduce heat to medium, add remaining ghee, then add the sliced onion and sauté until softened and starting to brown, about 6–8 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the berbere, cumin, coriander, cardamom, and cinnamon and cook 1 minute to bloom the spices. Add the tomato paste and cook 1–2 minutes, stirring to coat the onions and spices.
4. Return the browned lamb to the pot. Add the diced tomatoes and stock, scraping up any browned bits from the bottom. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 45 minutes.
5. Add the potatoes, carrots, and slit green chili. Continue simmering, covered, until the lamb and vegetables are tender, about 25–35 minutes more. Add water if necessary to maintain a saucy consistency.
6. Stir in the lemon juice and adjust seasoning with remaining salt and pepper to taste. Remove the green chili if you prefer less heat.
7. Spoon the stew into bowls, garnish with chopped cilantro, and serve hot with steamed rice, flatbread, or injera.