Maraq AriSomali Goat Soup

Name: Maraq Ari (Somali Goat Soup)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Somalia
Ingredients: 800 g Goat Shoulder; 160 g Onion (finely chopped); 12 g Garlic (crushed); 250 g Tomato (finely chopped); 200 g Carrot (finely chopped); 350 g Potato (finely chopped); 1 pcs Green Chili (crushed); 10 g Xawaash Spice Mix; 3 g Cumin Seeds (crushed); 2 pcs Bay Leaf (whole); 1200 ml Meat Stock; 9 g Salt; 2 g Black Pepper; 25 ml Lemon Juice; 20 g Fresh Coriander (finely chopped)

A Somali goat soup with potato, carrot, tomato, coriander, and fragrant spices, simmered until the meat is tender.

Prep

20m

Cook

1h 30m

Serves

Estimated

Nutrition

Per serving

483kcal

Calories

67g

Protein

10g

Fat

33g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

800g
Goat Shoulder
160g
Onion (finely chopped)
12g
Garlic (crushed)
250g
Tomato (finely chopped)
200g
Carrot (finely chopped)
350g
Potato (finely chopped)
1pcs
Green Chili (crushed)
10g
Xawaash Spice Mix
3g
Cumin Seeds (crushed)
2pcs
Bay Leaf (whole)
1.2l
Meat Stock
9g
Salt
2g
Black Pepper
25ml
Lemon Juice
20g
Fresh Coriander (finely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Place the goat shoulder and meat stock in a pot and bring to a gentle simmer.
02
Skim the surface as needed, then add the onion, garlic, and bay leaves.
03
Add the tomato, carrot, potato, and green chili, and continue simmering until the vegetables begin to soften.
04
Stir in the xawaash spice mix and crushed cumin seeds.
05
Season with the salt and black pepper, then simmer until the goat is fully tender and the broth is deeply savory.
06
Stir in the lemon juice just before serving.
07
Ladle the soup into bowls and finish with fresh coriander.

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