maraq fahfah recipe

Maraq Fahfah Recipe (Hearty Somali Lamb or Goat Soup)

Prep Time 20

Cook Time 1 45

Ingredients

1 lb 450 g bone-in lamb or goat meat, cut into pieces
6 cups 1.4 L water, plus more as needed
1 small onion chopped
2 cloves garlic chopped
3 medium potatoes peeled and cut into large chunks
2 carrots cut into thick rounds
½ head of cabbage cut into wedges or large pieces
1 tomato chopped
½ green bell pepper chopped
1 green chili seeded and halved (leave the seeds in for more heat)
2 green onions chopped
2 tsp coriander powder
2 tbsp fresh cilantro chopped
Juice of ½ lemon
Salt and black pepper to taste

Instructions

Cook the meat. Put the meat in a large pot, cover with the water and bring to a boil. Skim off any foam that rises to the top.
Simmer until tender. Add the onion, garlic and coriander powder. Reduce the heat, cover and simmer 1 to 1½ hours, until the meat is tender (goat may need a little longer). Add water if the level drops.
Add the hard vegetables. Add the potatoes and carrots and cook 10 to 15 minutes.
Add the cabbage. Add the cabbage, tomato, green pepper and chili. Season with salt and pepper and cook another 10 minutes, until all the vegetables are tender.
Finish. Stir in the green onions and cilantro, and squeeze in the lemon juice. Taste and adjust the salt and pepper.
Serve hot with rice, lahooh or bread.

Notes

Tips for the Best Maraq Fahfah
Skimming the foam at the start gives you a clearer, cleaner-tasting broth.
Keep the simmer gentle. A hard boil makes the meat tough and the broth cloudy.
Add the vegetables in stages so each one is cooked but still holds its shape.
Salt gradually. It's easier to add than to fix.
In a pressure cooker, cook the meat with the onion, garlic and coriander for about 35 to 40 minutes, then add the vegetables and simmer until tender.