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Maraq Hilib Ari
Somali Lamb Stew
A hearty and flavorful Somali lamb stew, slow-cooked with aromatic spices, vegetables, and tender lamb. This dish is a staple in Somali cuisine, often served with rice or flatbread.
ð§ ææ
- 1 kg Lamb shoulder or neck(cut into chunks)
- 3 tbsp Olive oil
- 1 Large onion(finely diced)
- 3 Garlic cloves(minced)
- 2 tbsp Tomato paste
- 1 tsp Ground cumin
- 1 tsp Ground coriander seeds
- 0.5 tsp Black pepper(ground)
- 375 ml Water(or 1.5 cups)
- Salt(to taste)
- 3 medium Potatoes(cut into cubes)
- 2 Carrots(cut into pieces)
- 2 cups Tomatoes(chopped)
ðšâð³ äœãæ¹
- 1
In a large saucepan, combine the lamb, finely diced onion, minced garlic, salt, and water. Cover and cook over low heat for about 1 hour, or until the water has almost evaporated. If the lamb is mature, you may need to add a bit more water to tenderize it.
- 2
Add the ground cumin, ground coriander, black pepper, and tomato paste to the pot. Stir well to combine and cook for about 10 minutes, allowing the spices to be thoroughly absorbed.
- 3
Add the cubed potatoes, carrot pieces, and chopped tomatoes to the stew. Stir everything together.
- 4
Cover the pot and continue to simmer on low heat for another 45-60 minutes, or until the lamb is fork-tender and the vegetables are cooked through. Add a little more water if the stew becomes too dry.
- 5
Taste and adjust seasoning with salt if needed. Serve hot with rice, flatbread, or a side salad.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can sear the lamb pieces before adding them to the pot.
- âIf you can't find lamb, beef shoulder or chuck roast can be used as a substitute.
- âAdjust the amount of spices to your preference. Xawaash spice blend can also be used for a more authentic Somali flavor.
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- Add other vegetables like bell peppers or cabbage.
- For a spicier stew, add a pinch of chili powder or a fresh chili pepper.