Djiboutian Fah Fah Lamb Vegetable Soup

Ingredients

• 1 lb lamb shoulder, cut into thin strips
• 12 oz potatoes, cubed
• 2 carrots, sliced
• 2 tbsp neutral oil
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 3 ripe tomatoes, diced
• 4 cardamom pods, crushed, and 1 tsp ground cumin
• 1 green chili, sliced
• 4 cups beef or lamb stock
• 4 pieces flatbread, for serving
• 2 limes, cut into wedges
• 1 tsp fine salt, plus more to taste
• 1/4 cup chopped cilantro or parsley

Steps

1. Pat the lamb strips dry and season them with salt. Heat the oil in a heavy pot over medium-high heat and brown the lamb in two batches for 4 to 5 minutes each, until well coloured. Crowding the pot steams the meat and costs the broth its depth.
2. Return all the lamb to the pot with the onion and cook for 5 minutes, scraping up the browned residue from the base.
3. Add the garlic, ginger, chili, cardamom, and cumin and stir for 1 minute until fragrant.
4. Add the tomatoes and cook for 6 to 8 minutes until they break down, then pour in the stock and bring to a boil.
5. Skim off the grey foam that rises in the first few minutes, then reduce to the barest simmer, cover, and cook for 35 to 40 minutes, until the lamb is completely tender.
6. Add the potatoes and carrots and simmer uncovered for 15 to 18 minutes more, until the vegetables are soft and the broth has reduced and concentrated.
7. Crush a few potato cubes against the side of the pot so their starch gives the soup body.
8. Season generously with salt, stir in most of the cilantro, and serve very hot with the flatbread, the remaining cilantro, and plenty of lime wedges to squeeze in at the table.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.