We posted other recipes for cooking lamb and goat meat. This recipe shows the method we use, nine times out of ten, for preparing fresh lamb or goat meat in our home. It is an easy method and one that yields great results every time. We like the taste of fresh lamb so we used very few spices in this recipe so as not to overpower the meat.
The meat is cooked in its own juices and does not require the addition of any liquid. This method requires using low heat and a pot with a tight lid so that the juices released by the meat do not evaporate quickly. If using frozen meat or if the meat is from an older sheep, you will need to add water to get the meat to the level of tenderness that you prefer.
After the meat becomes fork tender, we like to brown it in the pot. It is important not to stir the tender meat in order to prevent it from breaking into pieces. The technique we learned in Somalia, is to toss the meat in the pot. This will result in even browning while ensuring that the meat stays intact. After browning the meat, add about half a cup or so of hot water to deglaze the pot and this will give you a delicious gravy to serve with the meat.
Ingredients:
(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements
Braised Lamb:
- 2 Tbsp (30 mL) Canola oil
- 1 Large Onion (sliced)
- 4 Garlic cloves (minced)
- 1 tsp (5 mL) Xawaash – Somali spice mix
- ¼ tsp (1.25 mL) Ground cinnamon
- 3 lb (1⅓ kg) Large Fresh lamb shoulder (pieces)
- 1 tsp (5 mL) Salt – Or to taste
- ½ tsp (2.5 mL) Ground black pepper
Directions:
- Fry the onions in the oil and then add the garlic.
- Add the xawaash, ground cinammon and mix well.
- Add the meat and the salt. Mix well.
- Lower the heat. Cover and cook for 1 hour tossing the meat in the pot half way through.
- Cook until the meat becomes fork tender and it has browned. No need to add water unless the meat is from an old sheep or if it is frozen.
- Add the black pepper then turn off the heat.
Mukawinaadka:
(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)
Hilib Ari La Gaduudiyay:
- 2 QW (30 mL) Saliid caddeey
- 1 Basal , Weyn (jarjaran)
- 4 Tuun (toon) (shiidan)
- 1 qy (5 mL) Xawaash
- ¼ qy (1.25 mL) Qorfe shiidan
- 3 baawun (1⅓ kg) Garab ari daray ah , Weyn (gaballo)
- 1 qy (5 mL) Cusbo
- ½ qy (2.5 mL) Filfil madoow shiidan
Diyaarinta:
- Basasha dallac kaddibna tuunta ku dar.
- Xawaashka iyo qorfaha ku dar. Si fiican u walaaq.
- Hilibka ku rid. Cusbada ku dar oo walaaq.
- Dabka u gaabi. Kari muddo 1 saac. Nus saac kaddib, hilibka gedgeddi.
- Kari ilaa uu hilibka ka jilco oona ka gaduuto. Biyo uma baahna, laakiine hadduu neefka weyn yahay ama yahay hilib baraf ah, biyo ku dar.
- Filfisha madoow ku dar dabkana ka demi.
Nous avons publié plusieurs recettes à base de viande d’agneau et de chèvre. Cette recette emploie la méthode que nous utilisons neuf sur dix, pour préparer de la viande fraîche d’agneau ou de chèvre à la maison. C’est une méthode facile qui donne de bons résultats à chaque fois. Nous apprécions le goût de l’agneau frais donc nous n’utilisons que très peu d’épices dans cette recette pour ne pas cacher l’arôme de la viande.
La viande est cuite dans son jus et n’a pas besoin de liquide supplémentaire. Pour cette méthode il faut utiliser un feu doux et un plat avec un couvercle hermétique pour que le jus de la viande ne s’évapore pas trop rapidement. Si vous utilisez de la viande surgelée ou de la viande de vieux mouton, vous aurez besoin d’ajouter de l’eau pour que la viande s’attendrisse.
Une fois la viande devenue tendre, nous aimons la faire colorer dans la casserole. Il faut faire attention à ne trop pas la remuer pour qu’elle ne se sépare pas. La technique que nous avons apprise en Somalie consiste à secouer la casserole avec la viande dedans. Ainsi la viande colore uniformément et reste intacte. Une fois la viande caramélisée, si on ajoute une demie mesure d’eau chaude pour déglacer la casserole, on obtient un jus délicieux pour servir avec la viande.
Imprimer la Recette avec Photos
Ingrédients:
(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras
Agneau Braisé:
- 2 cs (30 mL) d’Huile de Colza
- 1 Gros Oignon (tranché)
- 4 Gousses d’Ail (émincées)
- 1 cc (5 mL) de Xawaash – mélange d’épices Somali
- ¼ cc (1.25 mL) de Cannelle moulue
- 3 livres (1kg ⅓) d’Épaule de mouton fraîche coupée en gros morceaux
- 1 cc (5 mL) de Sel – Ou à volonté
- ½ cc (2.5 mL) de Poivre Noir moulu
Instructions:
- Frire les oignons dans l’huile puis ajouter l’ail.
- Ajouter le xawaash, la cannelle moulue et bien mélanger.
- Ajouter la viande et le sel. Bien mélanger.
- Baisser le feu. Couvrir et cuire pendant 1 heure en tournant la viande à mi-cuisson.
- Cuire jusqu’à ce que la viande soit tendre et soit caramélisée. Pas besoin d’ajouter d’eau sauf si la viande est congelée ou provient d’un vieux mouton.
- Ajouter le poivre noir puis couper le feu.
المقادير
كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل
لحم الغنم المحمر | ||
زيت الكانولا | ملعقة كبيرة | 2 |
(بصل( مقطع شرائح | 1 | |
(فص ثوم( مفروم | 4 | |
حوائج | ملعقة صغيرة | 1 |
قرفة مطحون | ملعقة صغيرة | ¼ |
(لحم كتف غنم طازج( قطع | باون | 3 |
ملح | ملعقة صغيرة | 1 |
فلفل اسود مطحون | ملعقة صغيرة | ½ |
طريقة التحضير:
يحمر البصل في الزيت ثم يضاف اليه الثوم | -1 |
تضاف الحوائج والقرفة وتحرك جيدا | -2 |
يوضع اللحم في القدر ويضاف اليه الملح، ثم يحرك جيدا | -3 |
تخفض النار ويطهى لمدة ساعة، يقلب بعد نصف ساعة | -4 |
يطهى الى ان يحمر اللحم ويصبح طريا، يطهى بدون اضافة ماء، يضاف ماء اذا كان الغنم كبير في السن او اذا كان اللحم مثلج | -5 |
يضاف الفلفل الاسود وتطفئ النار | -6 |
We eat quite a bit of lamb in Ramadan so can’t wait to try this. It looks meaty and unctuous, my mouth is watering.
Thank you for your comment. We hope you will like it.
asc wr wb. maasha allah walaal ajar aan dhamaan Allaha kaa siiyo waa cunto qurux badan oo hadane macaan sidaan dareemayo. xoogiina caafimaadkiina iyo caqligiina wanaagsan Allaha idiin barakeyo aaamiiin insha allah
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Aamiin walaal. Waan ku faraxnay ducada fiican, waana ku mahadsan tahay. Adigana qayr badan ayaan Ilaahay kaaga baryaynaa. Mahadsanid.
asc ramadaan kariim bahda xawaash masha allah illahey dadaalkiin jano ha idin kugu badalo mar walbo waxaad noo soo galisaan cuntooyin faaiido aan la so boobi karin leh masha allah jira oo jooga waligeena ramadaan kariim allaah macaakum
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Mahadsanid walaal. Ilaahay ha kaa abaal mariyo hadalada wacan iyo ducada. Qayr ayaan kuu rajaynaaa.
Ramadan kariim, walaal ajar iyo xasanaad rabi ha idinka siiyo dadaalkiina wacan.
Mahadsanid walaal. Ramadan Kariim.
What a passion! What a commitment! This is a true genuine blog that is outstanding. Keep the sprit go for ever. God bless.
Thank you so much for your encouraging words. You have a generous spirit.
salamu calyekum warax matulaahi wabarakatu walalayal qeer iyo ajar aan laso koobi karin Allah idin siiyo aad ayaad umah santihiin cunooyin macaan ayaan kabartay halkaan walal yaal waxan idinka cod sanayaa inaan ino so galisan baqlaawe hada awoodan mahad sanidiin
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Adigaa mahadda mudan walaal. Waan ku faranay inaad ka faa’iidaysanaysid. Hadduu Eebbe idmo waan soo gelin doonnaa baqlaawe.
ascww maansha allaah illaahey janatul fardowso ha idinku bishaareeyo adinkiyo eheladiinaba .runtii hilib ma jecli lakiin kan hadaan kariyo waxaan kabaqayaa inaan dooro iyo malay danbe ku dag dagin maansha allaah
comme tout les jours je vous merci vraiment MERCI
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Aamiin walaal. Adigana intaad noogu bishaaraysay iyo in ka badan ayaan Ilaahay kaaga baryaynaa. Waan ku faraxnay inaad jeclaatay soo’daan. Mahadsanid.
Mashallah it’s a beautiful dish. Am fasting at the moment but I will try to cook after Ramadan inshallah. I have to admit your Blog is the best Somali Blog I have seen so far, highly executed and well delivered. Keep the spirit. Jazakallah khair.
Thank you so much for your generous comment and encouraging words. God bless you.
masha’alah jazakumulahu kheyran walalayal.
Mahadsanid walaal.
s/c.walal aad baad u mahadsan tihiin waxaan rajaynayaa inaad nosoo raacisaaan hilibkan salad garab yaal idinkoo mahadsan. jazaakumu laahu khayran.
Asc A&L,
Ramadhaan kariim (my two favorite people in the western Hemisphere).
I am making this dish right now. It looks good Alhamdulilah. I cant wait till iftar. You transformed me from “eat to live” to “eat to live but enjoy the ride” category & I’m loving it
May Allah reward you in this world and the next.
you provide information to a whole generation who forgot about their culture, Thank you and May Allah give you baraka —- your website is the best website in the whole internet better than google, Love it
We had a good laugh with your wonderful comment. Poor google will be jealous now. Thank you very, very much.
Iskaabulo in the house LOL, websitekan maba ogeyn inuu jiro, bariis iyo baasto ayaa na dilooday. waa mahadsantihiin akhyaarta. cunooyinka iskaabulada soo geliya ee dhakhsaha u bislaada, Saacad wax la karinayo maba sugi karo anigu,
Waa ku mahadsan tahay faallada. Cuntooyin badan oo si dhaqsi ah loo diyaarin karo ayaa ku jira. Waxaa ka mid ah Bisteeki Hilib http://xawaash.com/?p=1900, Bisteeki Digaag http://xawaash.com/?p=1964, Kabaab http://xawaash.com/?p=5308, Suqaar Hilib http://xawaash.com/?p=1792, Suqaar Digaag http://xawaash.com/?p=597.
asc walaalyaal I tried and it came out so good and yummmmy thank you so much
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Mahadsanid walaal. Waan ku faraxnay inaad nala socodsiisay.