Ingredients with Measurements:
- 1 lb lamb meat, cut into small pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 4 cups water
- 2 cups cooked chickpeas
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1 lemon, cut into wedges
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat olive oil over medium-high heat. Add lamb meat and cook until browned on all sides, about 5-7 minutes.
2. Add chopped onion and minced garlic to the pot and cook until onion is translucent, about 5 minutes.
3. Add ground cumin, ground coriander, paprika, turmeric, salt, black pepper, and cayenne pepper to the pot. Stir well to coat the meat and onion mixture with the spices.
4. Add water to the pot and bring to a boil. Reduce heat to low, cover the pot with a lid, and simmer for 1 hour.
5. Add cooked chickpeas and tomato paste to the pot. Stir well and continue to simmer for another 30 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot with lemon wedges and chopped cilantro (optional).
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- Medium-high heat for browning the meat
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 28g
- Protein: 30g
- Fiber: 8g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or chicken.
- Chickpeas can be substituted with any other type of beans.
- Tomato paste can be substituted with diced tomatoes.
Variations:
- Add diced potatoes or carrots to the pot for extra vegetables.
- Use different spices to change the flavor profile, such as cinnamon or cardamom.
- Add a dollop of yogurt on top of each serving for a creamy texture.
Tips and tricks:
- Make sure to brown the meat well before adding the onion and garlic for extra flavor.
- Use canned chickpeas to save time, but make sure to rinse them well before adding to the pot.
- Add more water if needed to keep the maraq from getting too thick.
Storage instructions:
- Store leftover maraq in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat maraq in a pot over medium heat until heated through.
Presentation ideas:
- Serve maraq in individual bowls with a lemon wedge on the side.
- Garnish with chopped cilantro or parsley for a pop of color.
Pairings:
- Serve maraq with warm bread or pita for dipping.
- Pair with a side salad for a complete meal.
Suggested side dishes:
- Tabbouleh salad
- Hummus and pita bread
- Roasted vegetables
Troubleshooting advice:
- If the maraq is too thick, add more water to thin it out.
- If the meat is tough, simmer for longer until it becomes tender.
Food safety advice:
- Make sure to cook the lamb meat to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Maraq is a traditional Somali stew that is typically made with meat, vegetables, and spices.
Flavor profiles:
- Warm and savory with a hint of spice.
Serving suggestions:
- Serve maraq as a main dish for lunch or dinner.
Related Categories
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Region: Middle Eastern
Taste: Spicy, Savory, Tangy, Herbaceous, Earthy