Maraq fahfah recipe
This healthy twist on a delicious traditional 1-pot Somali meat-based broth – complete with vegetables, potatoes, and authentic herbs and spices – is really simple and incredibly satisfying.
Prep: 15 mins
Cook: 70 mins
Serves 4
Ingredients
- 300g lean stewing lamb (cut into medium pieces)
- 2 medium white onions, roughly chopped
- 6 to 8 garlic cloves, finely chopped
- 10g lamb stock cube
- 1.5L water
- 350g white potato, scrubbed and cut into small cubes
- 120g carrots, peeled and diced
- 170g parsnip, peeled and diced
- 600g white cabbage, roughly chopped
- 240g fresh tomatoes, chopped
- 1 small green chilli, diced
- 2 teaspoons ground coriander
- 10g fresh coriander, chopped
- 1 tablespoon lemon juice
- 1 teaspoon black pepper
To serve (optional)
- 130g brown basmati rice, washed and steamed
Method
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Add the lamb, onions, garlic and stock cube to a large pot. Cover with the water, and cook on medium-low heat for 40 minutes or until the meat is tender.
Information:You can also use lean goat meat or beef instead of the lamb – just increase the cooking time by 30 minutes.
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Add the potato, carrot, parsnip, cabbage and tomatoes, and cook over a medium heat for 15 minutes or so, until the potatoes and other vegetables are tender.
Information:This recipe works well with most types of veg, so use whatever you fancy or have left over. Red peppers or baby corn are good options.
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Lower the heat, then add the chilli and dried coriander. Stir well to mix, and simmer for a further 5 minutes.
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Finally, stir in the fresh coriander, lemon juice and black pepper, and simmer for another couple of minutes. Ladle into bowls for a nourishing light lunch.
Information:Serve over a small portion of steamed brown rice for a more substantial meal.
