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Maraq Hilib iyo Kalluun
Lamb and Fish Stew
A hearty and flavorful stew combining tender lamb and flaky fish in a rich, spiced tomato-based broth. This dish showcases Somalia's coastal and pastoral influences, offering a unique blend of land and sea flavors.
ð§ ææ
- 500 g Lamb shoulder(cut into 1.5-inch cubes)
- 300 g Firm white fish fillets(such as cod or snapper, cut into 1-inch pieces)
- 3 tbsp Vegetable oil
- 2 medium Onions(finely chopped)
- 6 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 400 g Tomatoes(canned diced, or 2 large fresh tomatoes, chopped)
- 2 tbsp Tomato paste
- 1.5 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric powder
- 1 small Cinnamon stick
- 3 whole Cardamom pods
- 4 cups Water or lamb/fish stock
- 2 medium Potatoes(peeled and cubed)
- 2 medium Carrots(peeled and sliced)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 0.25 cup Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides. Remove lamb from the pot and set aside.
- 2
Add the chopped onions to the pot and sauté until softened and lightly golden. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the diced tomatoes (or fresh chopped tomatoes), tomato paste, cumin, coriander, turmeric, cinnamon stick, and cardamom pods. Cook for 5 minutes, stirring occasionally, allowing the spices to bloom.
- 4
Return the browned lamb to the pot. Add the water or stock, potatoes, carrots, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer until the lamb is tender.
- 5
Gently add the fish pieces to the stew. Cover and simmer for another 8-10 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook the fish.
- 6
Taste and adjust seasoning if necessary. Remove the cinnamon stick and cardamom pods before serving. Garnish with fresh chopped cilantro.
ð¡ ããã®ã³ã: Serve hot with basmati rice, couscous, or Somali flatbread (canjeero).
ð¡ ããã®ã³ã
- âFor a richer flavor, you can use lamb or fish stock instead of water.
- âEnsure the lamb is tender before adding the fish to prevent overcooking the fish.
- âAdjust the amount of spices to your preference. Somali cuisine often uses a blend of warm spices.
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- Add other vegetables like bell peppers, zucchini, or okra.
- For a spicier stew, add a pinch of chili flakes or a chopped green chili.