Can I make this stew in a slow cooker?
Yes, you can brown the lamb and sauté the aromatics on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the peas in the last 30 minutes.
DINNER
Hearty Somali Lamb and Vegetable Stew (Maraq) with Injera
Experience the rich flavors of Somalia with this comforting lamb and vegetable stew, known as Maraq. Infused with aromatic spices and brimming with tender vegetables, it's traditionally served with injera for a truly satisfying and flavorful dinner.
HOW TO MAKE IT
Let's cook.
01
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb cubes and brown on all sides for 5-7 minutes. Remove lamb and set aside.
02
Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and Xawaash spice blend, cooking for 1 minute until fragrant.
03
Return the lamb to the pot. Add diced tomatoes (undrained) and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes, or until lamb is tender.
04
Stir in carrots and potatoes. Increase heat to medium-low, cover, and continue to simmer for 20-25 minutes, or until vegetables are tender.
05
Stir in frozen peas, salt, and black pepper. Cook for an additional 5 minutes, or until peas are heated through.
06
Taste and adjust seasoning as needed. Serve the Somali Lamb and Vegetable Stew hot with injera on the side.
About This Recipe
Experience the rich flavors of Somalia with this comforting lamb and vegetable stew, known as Maraq. Infused with aromatic spices and brimming with tender vegetables, it's traditionally served with injera for a truly satisfying and flavorful dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, brown the lamb in batches to avoid overcrowding the pot. If you don't have Xawaash, you can make a simple blend with 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon cardamom.
Easy Substitutions
Beef can be used instead of lamb. Sweet potatoes can replace regular potatoes for a slightly sweeter stew. For a vegetarian version, use chickpeas and a variety of hearty vegetables like butternut squash and zucchini, and vegetable broth.
Storage & Reheating
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Injera is best consumed fresh.
Serving Suggestions
Serve the stew directly from the pot, allowing each person to scoop it onto their injera. Offer a side of fresh cilantro or a squeeze of lime for brightness. A simple green salad with a light vinaigrette would also complement the rich flavors of the stew.
Common Mistakes
Overcooking the lamb: Lamb can become tough if cooked at too high a heat or for too long without enough liquid. Ensure a gentle simmer. Not browning the lamb: Browning creates a flavorful crust and adds depth to the stew. Skipping this step will result in a less robust flavor. Adding vegetables too early: Harder vegetables like carrots and potatoes should be added later than the lamb to ensure they cook through without becoming mushy. Not seasoning adequately: Taste and adjust salt and pepper throughout the cooking process, especially after adding the broth and vegetables.
Frequently Asked Questions
Where can I find injera?
Injera can often be found in African or Middle Eastern specialty grocery stores. Some larger supermarkets might also carry it in their international foods section. You can also find recipes online to make it at home.
Is this stew spicy?
The Xawaash blend is aromatic and flavorful, but not typically spicy. If you prefer a spicier stew, you can add a pinch of cayenne pepper or a fresh green chili with the garlic.
MORE TO KNOW
Xawaash is a cornerstone of Somali cuisine, a fragrant spice blend that typically includes cumin, coriander, turmeric, black pepper, and sometimes cardamom, cloves, and cinnamon. Its warm, earthy notes are essential to the authentic flavor of this lamb stew. While pre-made blends are available, making your own allows for customization. Toasting whole spices before grinding them will intensify their aroma and flavor, elevating your stew to the next level. This stew is designed to be a complete meal, with the injera acting as both an eating utensil and a delicious accompaniment.
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