Entree: Djibouti – National Cuisine – Maraq (A clear spiced meat and vegetable broth typical of the Horn of Africa)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 55 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1 to 1½ in (2.5–4 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 2 medium onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 2 medium tomatoes, chopped, about 1½ cups (240 g)
- 2 carrots, peeled and cut into 1 in (2.5 cm) rounds
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) cubes
- 8 cups (1.9 L) water or light beef/lamb stock
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 4 whole cardamom pods, lightly crushed
- 1 small cinnamon stick (about 1 in / 2.5 cm)
- 1 tsp (2 g) freshly ground black pepper
- Salt and pepper to taste
- 1 handful fresh cilantro or parsley, chopped (for garnish)
- Juice of 1 lemon or lime (optional, to finish)

Instructions

1. Heat the oil in a large heavy pot over medium-high heat. Brown the lamb pieces in batches until well seared on all sides, about 6–8 minutes per batch; transfer browned pieces to a plate.
2. Reduce heat to medium, add the sliced onions and cook until soft and beginning to caramelize, about 6 minutes. Add the garlic and tomato paste and cook 1 minute until fragrant.
3. Return the lamb to the pot, add chopped tomatoes, carrots, potatoes, ground cumin, ground coriander, cardamom pods, cinnamon stick, black pepper, and enough water or stock to cover the meat by about 1 inch (approximately 8 cups / 1.9 L).
4. Bring to a gentle boil, then reduce heat to low, partially cover, and simmer until lamb is fork-tender and vegetables are cooked through, about 1¼ to 1½ hours. Skim foam as needed.
5. Taste and adjust salt and pepper. Remove cardamom pods and cinnamon stick. Stir in lemon or lime juice if using and sprinkle with chopped cilantro or parsley just before serving.
6. Serve hot as a broth with rice, injera, or flatbread alongside; offer additional lemon wedges on the side.