Maraq Fahfah — Djibouti Spiced Lamb Soup

Shopping list

• 500 g lamb shoulder — bone-in, cut into chunks

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• 2 tbsp vegetable oil

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• 1 piece medium onion — finely chopped

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• 4 clove garlic cloves — minced

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• 1 tbsp fresh ginger — grated

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• 3 piece ripe tomatoes — chopped

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• 1.5 tsp ground cumin

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• 1 tsp ground coriander

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• 0.5 tsp ground fenugreek

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• 0.5 tsp turmeric powder

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• 0.5 tsp hot chilli powder — adjust to taste

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• 2 piece medium potatoes — peeled and diced

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• 2 piece carrots — peeled and sliced

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• 1.5 l water

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• 1.5 tsp sea salt

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• 0.5 tsp ground black pepper

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• 3 tbsp fresh coriander — chopped

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Step by step

1. 1

   Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the lamb chunks in batches and brown on all sides for 5– 6 minutes. Remove and set aside.

2. 2

   In the same pot, reduce heat to medium, add the chopped onion, and sauté for 5 minutes until softened.

3. 3

   Stir in the garlic and ginger, cooking for 1 minute until aromatic.

4. 4

   Add the chopped tomatoes and cook for 5– 6 minutes, stirring occasionally, until they break down into a thick sauce.

5. 5

   Add the cumin, coriander, fenugreek, turmeric, and chilli powder, stirring for 1 minute to toast the spices.

6. 6

   Return the browned lamb to the pot along with any resting juices. Pour in the water, season with salt and pepper, and bring to the boil.

7. 7

   Reduce heat to low, cover, and simmer gently for 50 minutes, skimming off any foam that rises.

8. 8

   Add the diced potatoes and sliced carrots, cover again, and simmer for a further 25– 30 minutes until the lamb is tender and falling off the bone and the vegetables are cooked through.

9. 9

   Adjust seasoning if necessary. Remove from heat and stir through most of the chopped coriander.

10. 10

    Ladle into bowls, garnish with the remaining coriander, and serve hot with warm flatbread or injera.