Entree: Djibouti – Southern Culinary Region – Maraq (Spiced meat and vegetable brothy stew commonly served with rice or flatbread)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 55 min

Ingredients

- 1 1/2 lb (680 g) lamb on the bone, cut into large pieces (or beef)
- 3 tbsp (45 ml) vegetable oil or ghee
- 2 large (10 oz / 280 g) onions, thinly sliced
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cardamom
- 1/4 tsp (1 g) cayenne pepper or to taste
- 3 medium (9 oz / 255 g) carrots, peeled and cut into chunks
- 2 medium (10 oz / 285 g) potatoes, peeled and cut into chunks
- 2 large (12 oz / 340 g) tomatoes, chopped
- 6 cups (1.4 L) water or beef stock
- 1 bay leaf
- Salt to taste
- Fresh cilantro or parsley for garnish
- Cooked white rice or warm flatbread for serving

Instructions

1. Heat the oil or ghee in a 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 meat to a plate.
2. Reduce heat to medium and add the sliced onions to the pot. Cook until deeply softened and beginning to caramelize, about 8–10 minutes.
3. Stir in the garlic, grated ginger, ground coriander, cumin, cardamom, and cayenne; cook 1–2 minutes until fragrant.
4. Return the browned lamb to the pot, add the chopped tomatoes, bay leaf, and pour in the water or stock. Bring to a gentle boil, then reduce heat to low, cover, and simmer until the meat is tender, about 1 to 1 1/4 hours.
5. Add the carrots and potatoes, simmer uncovered until the vegetables are tender and the broth is flavorful, about 20–30 minutes. Skim any excess fat from the surface as needed.
6. Taste and adjust salt and seasonings. Remove the bay leaf and garnish with fresh cilantro or parsley.
7. Serve the maraq hot with steamed white rice or warm flatbread, spooning the broth over the rice.