Somali-style Lamb Stew with Yogurt Sauce

Ingredients

In this Somali adaptation, we replace the traditional Albanian ingredients like lamb, yogurt, and spices with Somali counterparts. The Somali version incorporates unique spices such as cumin, coriander, and cardamom to infuse the dish with a distinct flavor profile. Additionally, the dish is garnished with fresh cilantro, which adds a refreshing touch to the stew. We alse have the original recipe for Tavë kosi, so you can check it out.

• 500g (1.1 lb) boneless lamb, cut into cubes 500g (1.1 lb) boneless lamb, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 cup plain yogurt 1 cup plain yogurt
• 1 cup water 1 cup water
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the lamb cubes to the pot and cook until they are browned on all sides.
3. 3.
   Sprinkle the ground cumin, ground coriander, ground cardamom, and turmeric powder over the lamb. Stir well to coat the meat with the spices.
4. 4.
   Reduce the heat to low and add the plain yogurt to the pot. Stir until the yogurt is well incorporated with the spices.
5. 5.
   Pour in the water and season with salt to taste. Stir everything together.
6. 6.
   Cover the pot and simmer the stew on low heat for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Once the stew is cooked, remove it from the heat and let it rest for a few minutes.
8. 8.
   Garnish with fresh cilantro and serve hot with basmati rice or Somali flatbread.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb cuts from the shoulder or leg. Trim any excess fat before cutting into cubes.
• Yogurt — Use plain yogurt with a creamy consistency. Greek yogurt or dairy-free yogurt can be used as alternatives.
• Somali spices — Somali cuisine is known for its aromatic spices. If you can't find ground versions, you can grind whole cumin, coriander, and cardamom seeds using a spice grinder or mortar and pestle.

Tips & Tricks

• Marinate the lamb in the spice mixture for a few hours or overnight to enhance the flavors.
• If you prefer a thicker sauce, you can reduce the amount of water or simmer the stew uncovered for the last 30 minutes.
• Adjust the spices and salt according to your taste preferences.
• For a milder flavor, reduce the amount of ground cumin and coriander.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Somali-style Lamb Stew with Yogurt Sauce hot, accompanied by fragrant basmati rice or Somali flatbread. It pairs well with a side of fresh salad or pickled vegetables.

Presentation advice

Present the stew in a deep serving dish, allowing the creamy sauce to envelop the tender lamb. Garnish with a sprinkle of fresh cilantro for a pop of color.