Entree: Djibouti – Northern Culinary Region – مرق ➤ Marāq (Hearty spiced meat and vegetable broth served with rice or flatbread)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Additional 18 min

Total 1 hr 55 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1–1.5-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, grated
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) ground turmeric
- 1/2 tsp (2.5 ml) ground cardamom
- 1/2 tsp (2.5 ml) ground black pepper
- 1/4 tsp (1.25 ml) ground cinnamon
- 1/2 tsp (2.5 ml) salt, adjust to taste
- 1 can (14.5 oz) (410 g) diced tomatoes
- 4 cups (950 ml) beef or lamb stock, or water
- 2 medium potatoes, peeled and cut into 1-inch cubes, approx. 12 oz (340 g)
- 2 medium carrots, sliced, approx. 6 oz (170 g)
- 1 small green chili or jalapeño, slit (optional)
- 2 tbsp (30 ml) lemon juice or tamarind water
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- 2 cups (380 g) long-grain rice, rinsed, to serve
- Salt and additional black pepper to taste

Instructions

1. Heat the vegetable oil in a large heavy pot over medium-high heat. Add the lamb pieces and brown in batches until well-seared on all sides, 6–8 minutes per batch. Remove and set aside.
2. In the same pot, add the chopped onion and cook until soft and translucent, about 5–7 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the cumin, coriander, turmeric, cardamom, black pepper, and cinnamon; toast the spices 30–45 seconds to bloom their aroma.
4. Return the browned lamb to the pot, add the diced tomatoes and stock (or water), scraping any browned bits from the bottom. Bring to a simmer, then reduce heat to low.
5. Add the potatoes, carrots, and slit chili (if using). Cover and simmer gently for 1 to 1¼ hours, or until the lamb is tender and the vegetables are cooked through.
6. Meanwhile, cook the rice: bring 3¾ cups (890 ml) water to a boil, add the rinsed rice and a pinch of salt, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Fluff with a fork and keep warm.
7. Stir the lemon juice or tamarind water into the stew, taste and adjust salt and pepper. If you prefer a thicker stew, simmer uncovered 5–10 minutes to reduce; for more broth, add up to 1 cup (240 ml) hot water or stock.
8. Serve the hot Maraq ladled over rice or alongside flatbread, garnished with chopped cilantro or parsley.