Somali Aromatic Meat Broth

Be the first to rate

(No Ratings Yet)

Loading...

A fragrant, lightly spiced meat broth from Somalia, simmered slowly with bone-in lamb, vegetables, and warm coastal-spice aromatics. Maraq is everyday comfort food across Somali households, served as a warming bowl on its own or ladled over basmati rice with flatbread on the side.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 18 gFat
• 7 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 5 gSugar
• 24 gProtein
• 420 mgSodium
• 620 mgPotassium
• 65 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the meat base

• 1.5 lbs (700 g) bone-in lamb shoulder, cut into 2-inch pieces
• 2 tbsp ghee or vegetable oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, finely grated
• 2 large ripe tomatoes, grated (or 1 x 14 oz can crushed tomatoes)
• 8 cups (2 L) cold water

For the vegetables

• 2 medium carrots, peeled and sliced into rounds
• 1 medium russet potato, peeled and cubed
• 1 small zucchini, sliced into half-moons
• 1/2 cup green beans, trimmed and cut into 1-inch pieces

For the spice blend

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground cardamom
• 2 whole cloves
• 1 small cinnamon stick
• 1 bay leaf

To finish

• 1 1/2 tsp kosher salt, plus more to taste
• 1/4 cup fresh cilantro or flat-leaf parsley, chopped
• 1 lemon, cut into wedges

Directions

1. Heat the ghee in a large heavy pot over medium heat. Add the chopped onion and cook for 5-6 minutes until softened and lightly golden.
2. Stir in the garlic and ginger and cook for 1 minute until fragrant, then add the lamb pieces. Brown lightly on all sides for about 6-8 minutes.
3. Add the cumin, coriander, turmeric, black pepper, cardamom, cloves, cinnamon stick, and bay leaf. Stir constantly for 30 seconds to toast the spices and coat the meat.
4. Pour in the grated tomatoes and cook for 3-4 minutes, stirring, until they reduce and coat the meat in a thick sauce.
5. Add the cold water and bring the pot to a boil over high heat. Skim off any gray foam that rises to the surface, then reduce the heat to low and cover. Simmer gently for 40 minutes, until the meat is fork-tender.
6. Add the carrots, potato, zucchini, and green beans. Continue to simmer uncovered for 15-20 minutes, until the vegetables are tender but not falling apart.
7. Fish out and discard the cinnamon stick, cloves, and bay leaf. Season the broth with 1 1/2 teaspoons of salt, stir, and taste, adding more if needed.
8. Ladle the broth, meat, and vegetables into warm bowls, making sure each serving gets a generous amount of broth.
9. Garnish with fresh cilantro and serve immediately with lemon wedges, basmati rice, or Somali-style flatbread on the side.

Cook’s Notes

• Bone-in meat is essential for a richly flavored broth; boneless cuts produce a thinner, less satisfying result.
• Skim the foam during the first 10 minutes of simmering for a cleaner, clearer broth.
• For a deeper flavor, brown the tomato paste (or reduce fresh tomatoes longer) until the oil starts to separate before adding water.
• Adjust the heat so the broth barely breaks the surface; a hard boil will make the broth cloudy and toughen the meat.
• Strain and freeze leftover broth in 2-cup portions for up to 3 months to use as a quick base for soups, pilafs, or sauces.

You might also like

African

Somali Spiced Pancake

Desserts

Somali Sesame Halva

African

Somali Beef Stir-Fry

African

Somali Spiced Black Tea