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Maraq Luul iyo Hilib Cusub
A comforting and tangy Somali yogurt stew with tender chunks of fresh meat (usually lamb or beef), often enjoyed with rice or flatbread. The yogurt base gives it a unique, slightly sour, and creamy flavor profile.
đ§ Ingredienser
- 750 g Lamb or Beef(cut into 1.5-inch cubes)
- 1 liter Plain Yogurt(full-fat, preferably not too sour)
- 2 medium Onions(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 3 tbsp Vegetable Oil or Ghee
- 1 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- to taste Salt
- to taste Black Pepper
- 1 cup Water(or as needed)
- 1/4 cup Fresh Cilantro(chopped, for garnish)
đšâđł Instruktioner
- 1
In a large pot or Dutch oven, heat the oil or ghee over medium-high heat. Brown the meat cubes on all sides. Remove the meat and set aside.
â±ïž 8-10 minutes - 2
Add the chopped onions to the pot and sauté until softened and lightly golden. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
â±ïž 5-7 minutes - 3
Stir in the turmeric, coriander, and cumin powders. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
â±ïž 30 seconds - 4
Return the browned meat to the pot. Add salt and pepper to taste. Pour in the water, bring to a simmer, then cover and reduce heat to low. Cook until the meat is tender.
â±ïž 1 hour - 1 hour 15 minutes - 5
In a separate bowl, whisk the yogurt until smooth. Gradually temper the yogurt by slowly adding a ladleful of the hot stew liquid to the yogurt while whisking continuously. This prevents the yogurt from curdling.
đĄ Proffstips: Add the hot liquid very slowly to the yogurt. - 6
Pour the tempered yogurt mixture back into the pot with the meat. Stir well to combine. Continue to simmer gently, uncovered, stirring occasionally, until the stew thickens slightly and the flavors meld. Do not boil vigorously after adding yogurt.
â±ïž 15-20 minutes - 7
Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped cilantro before serving.
đĄ Proffstips: Serve hot with bariis (rice) or sabaayad (flatbread).
đĄ Proffstips
- âEnsure the yogurt is at room temperature before tempering to minimize the risk of curdling.
- âLow and slow cooking is key to tender meat.
- âIf the stew is too thin, you can thicken it slightly by simmering uncovered for a bit longer, or by making a small slurry of cornstarch and water (though this is less traditional).
- âSome variations include adding a pinch of cardamom for extra aroma.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a few dried lime (loomi) for a more pronounced tang.
- Incorporate a handful of cooked chickpeas towards the end of cooking.
- Use goat meat for a richer flavor.