Entree: Djibouti – Northern Culinary Region – Djiboutian Lamb Stew (Hearty Horn of Africa–style lamb stew simmered with warm spices, tomato, and aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1–1.5 in cubes
- 3 tbsp (45 ml) vegetable oil or clarified butter
- 2 medium onions, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 1 oz / 28 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) berbere spice blend
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 1 bay leaf
- 2 tbsp (30 g) tomato paste
- 1 can (14 oz / 400 g) diced tomatoes
- 2 cups (475 ml) beef or lamb stock or water
- 2 medium potatoes, peeled and cut into 1 in chunks (about 10 oz / 280 g)
- 2 medium carrots, cut into 1 in pieces (about 6 oz / 170 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh cilantro or parsley, chopped, for garnish

Instructions

1. Pat the lamb dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat the oil or clarified butter in a heavy Dutch oven over medium-high heat until shimmering.
2. Working in batches, brown the lamb on all sides, 4–6 minutes per batch; transfer browned pieces to a plate and set aside.
3. Reduce heat to medium. Add the sliced onions and cook, stirring, until soft and beginning to caramelize, about 8–10 minutes. Add the garlic and ginger and cook 1 minute more.
4. Stir in the berbere, ground cumin, ground coriander, cinnamon stick, crushed cardamom pods, and bay leaf; toast spices with the onion mixture 1–2 minutes until fragrant.
5. Add the tomato paste and cook, stirring, 1 minute; then add the diced tomatoes and scrape up any browned bits from the pot.
6. Return the lamb to the pot along with any accumulated juices. Pour in the stock (or water) to just cover the meat. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer 1 hour.
7. Add the potatoes and carrots, cover again, and continue simmering until lamb and vegetables are tender, about 30–45 minutes more. Remove the cinnamon stick, cardamom pods, and bay leaf.
8. Taste and adjust seasoning with remaining salt and black pepper, then stir in the lemon juice. Garnish with chopped cilantro or parsley and serve hot with rice or flatbread.