Marqa - Traditional Somali Stew

Ingredients

• Fresh lemon juice (2 tablespoons)
• Fresh cilantro (1/2 cup, finely chopped)
• Water (4 cups)
• Salt (1 teaspoon, or to taste)
• Cayenne pepper (1/2 teaspoon)
• Ground coriander (1 teaspoon)
• Ground cumin (1 teaspoon)
• Turmeric (1/2 teaspoon)
• Vegetable oil (2 tablespoons)
• Green bell pepper (1, diced)
• Carrots (2, peeled and sliced)
• Potatoes (2 medium, peeled and cubed)
• Tomatoes (2, chopped)
• Fresh ginger (1 inch piece, grated)
• Garlic (3 cloves, minced)
• Onion (1 large, chopped)
• Lamb or beef (1 pound, cubed)

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion to the pot and sauté until it turns translucent, which should take about 5 minutes.
3. Stir in the minced garlic and grated ginger, and continue to cook for another 2 minutes.
4. Add the cubed lamb or beef to the pot. Sear the meat until it is browned on all sides.
5. Sprinkle in the turmeric, cumin, ground coriander, cayenne pepper, and salt. Stir well to coat the meat with the spices.
6. Mix in the chopped tomatoes and cook for 5 minutes, or until they start to break down and form a thick sauce.
7. Pour in the water and increase the heat to bring the mixture to a boil.
8. Once boiling, reduce the heat to low, cover the pot, and allow the stew to simmer for 30 minutes.
9. Add the cubed potatoes, sliced carrots, and diced green bell pepper to the pot. Cover again and let it simmer for another 20 minutes, or until the vegetables are tender.
10. Finally, stir in the chopped cilantro and fresh lemon juice. Taste the stew and adjust the seasoning if needed.
11. Serve the marqa hot, accompanied by fluffy rice or warm bread.