Fah-fah with Spiced Lamb and Vegetables

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 bell pepper, diced 1 bell pepper, diced
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lamb cubes with cumin, coriander, turmeric, cinnamon, salt, and pepper. Mix well to coat the lamb evenly with the spices.
2. 2.
   Heat the vegetable oil in a large pot over medium-high heat. Add the lamb cubes and sear them until browned on all sides. Remove the lamb from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and sauté until golden brown. Add the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Stir in the tomato paste and cook for a couple of minutes to enhance the flavor.
5. 5.
   Return the lamb to the pot and add the carrots, potatoes, and bell pepper. Pour in the beef or vegetable broth, ensuring that the ingredients are fully submerged.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Adjust the seasoning with salt and pepper, if needed.
8. 8.
   Serve the Fah-fah hot, garnished with fresh cilantro. It pairs well with basmati rice or Somali flatbread.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb shoulder or leg. Trim any excess fat before cutting into cubes.
• Tomato paste — Look for a high-quality tomato paste to enhance the flavor of the stew. If desired, you can substitute with tomato sauce, but the taste will be slightly different.
• Bell pepper — Use a combination of red, yellow, and green bell peppers for a colorful presentation and a variety of flavors.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the spice blend.
• If you prefer a thicker stew, you can mash some of the cooked potatoes to naturally thicken the broth.
• To save time, you can use pre-cut lamb stew meat instead of cutting the lamb yourself.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.
• Serve the Fah-fah with a squeeze of fresh lemon juice for a tangy twist.

Serving advice

Serve the Fah-fah hot in individual bowls, garnished with fresh cilantro. Accompany it with steamed basmati rice or Somali flatbread for a complete and satisfying meal.

Presentation advice

To elevate the presentation, sprinkle some additional chopped fresh cilantro on top of the stew just before serving. Serve the Fah-fah in colorful ceramic bowls to showcase the vibrant colors of the vegetables.