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Maraq Fahfah
Somali Lamb Broth
Maraq Fahfah is a hearty and nourishing Somali lamb broth, rich with tender lamb, a medley of vegetables, and aromatic spices. It's a comforting one-pot meal perfect for any occasion.
ð§ ææ
- 300 g Lean stewing lamb(cut into medium pieces)
- 2 medium White onions(roughly chopped)
- 8 cloves Garlic cloves(finely chopped)
- 10 g Lamb stock cube
- 1.5 L Water
- 350 g White potato(scrubbed and cut into small cubes)
- 120 g Carrots(peeled and diced)
- 170 g Parsnip(peeled and diced)
- 600 g White cabbage(roughly chopped)
- 240 g Fresh tomatoes(chopped)
- 1 small Green chilli(diced (optional))
- 2 teaspoons Ground coriander
- 10 g Fresh coriander(chopped)
- 1 tablespoon Lemon juice
- 1 teaspoon Black pepper
ðšâð³ äœãæ¹
- 1
In a large pot, combine the lamb, onions, garlic, and lamb stock cube. Add the water, cover, and cook on medium-low heat for 40 minutes, or until the meat is tender.
- 2
Add the potato, carrot, parsnip, cabbage, and tomatoes to the pot. Cook over medium heat for about 15 minutes, or until the potatoes and other vegetables are tender.
- 3
Lower the heat and stir in the diced green chilli (if using) and ground coriander. Simmer for another 5 minutes.
- 4
Finally, stir in the fresh coriander, lemon juice, and black pepper. Simmer for an additional couple of minutes.
- 5
Ladle the Maraq Fahfah into bowls and serve hot. It can be served over a small portion of steamed brown rice for a more substantial meal.
ð¡ ããã®ã³ã
- âYou can use lean goat meat or beef instead of lamb; increase the cooking time by 30 minutes if using beef.
- âThis recipe is versatile; feel free to use other vegetables you have on hand, such as red peppers or baby corn.
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- For a spicier broth, add more green chilli or a pinch of red pepper flakes.