Entree: Djibouti – Southern Culinary Region – Bariis Maraq (Aromatic spiced rice served with a savory meat stew typical of Djibouti and Somali cuisine)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 2 cups (400 g) basmati rice
- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch pieces
- 3 tbsp (45 ml) vegetable oil
- 2 medium (300 g) onions, thinly sliced
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 cinnamon stick (about 3 g)
- 6 green cardamom pods, bruised
- 4 whole cloves
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (3 g) turmeric
- 2 tbsp (30 g) tomato paste
- 2 medium (300 g) tomatoes, chopped
- 2 medium (200 g) carrots, cut into chunks
- 2 medium (300 g) potatoes, peeled and cut into chunks
- 4 cups (960 ml) lamb or beef stock
- 1 bay leaf
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1/4 cup (8 g) fresh cilantro or parsley, chopped
- Lemon wedges for serving
- Optional: 1 fresh green chili sliced for heat

Instructions

1. Rinse the basmati rice under cold water until the water runs clear; soak in cold water 20 minutes, then drain and set aside.
2. Heat 2 tbsp (30 ml) oil in a heavy pot over medium-high heat. Season lamb pieces with 1/2 tsp salt and brown in batches until well seared, about 6–8 minutes; remove and set aside.
3. Add remaining 1 tbsp (15 ml) oil to the pot. Sauté sliced onions until deep golden and caramelized, about 10–12 minutes. Add garlic and ginger and cook 1–2 minutes.
4. Stir in cinnamon stick, cardamom pods, cloves, ground cumin, coriander, and turmeric, toasting the spices briefly until aromatic.
5. Add tomato paste and chopped tomatoes; cook 3–4 minutes until tomatoes break down. Return browned lamb to the pot and pour in 4 cups (960 ml) stock. Add bay leaf, 1/2 tsp salt, and black pepper. Bring to a boil, then reduce to a simmer, cover and cook 45 minutes.
6. Add carrots and potatoes to the stew, cover, and simmer another 20–30 minutes until the meat and vegetables are very tender. Taste and adjust salt and seasoning.
7. While stew finishes, prepare rice: bring 3 cups (720 ml) water to a boil in a saucepan with 1/2 tsp salt, add drained rice, reduce heat to low, cover and cook 12–15 minutes until rice is tender and water absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.
8. To serve, mound rice on a large platter and spoon the lamb stew (maraq) and vegetables over or alongside the rice. Sprinkle chopped cilantro and offer lemon wedges and sliced green chili on the side.