Good evening, Raffies!
Today we are going to South Sudan and we are making both the husband and the cat very happy. We are going to have meat!
For today’s dish, I have decided to make Shaiyah. Although you can use either goat, lamb or beef, I went for lamb, since goat meat is hard to find around here.
Shaiyah is is usually a dish prepared for a special occasion. When the whole family gathers and an animal is slaughtered, you make Shaiyah. It has to contain bony pieces, fatty pieces and none of the animal has to go to waste. Especially the fat gives a certain aroma and flavour to the dish.
Let’s get to today’s recipe:
500 g lamb pieces
1 red onion, sliced
4 cloves of garlic
1 chili, sliced
1 tsp black pepper
1 tbsp cumin powder
1 tbsp coriander powder
lime for garnish
Put all the ingredients in a pot and add some water – 1-2 cups should be enough. Boil the meat until it is done, but does not fall apart.
In a frying pan, heat some oil and add the meat. Fry until crispy and brown on all sides. Remember to stir well to prevent the meat from getting burnt and sticking to the bottom of the pan.
Place the meat on serving plates. Squeeze the lime juice on the meat and serve. You can serve it with some raw onion slices or salad.
The meat was delicious! So fragrant and juicy. As someone who peels off every single bit of fat on ham, I am very picky when it comes to fat. However, today’s meat was so crunchy and crispy, that I was even able to eat some of the fat – all would have been too much for a first 😉 Both the husband and the cat were grateful, though.