These past few days, it has been raining quite hard. We love watching heavy downpours when we are staying at home, curled up in a blanket, and having no need to go outside. These heavy rains coincide with the Gu which is the main rainy season (April to June) in Somalia. Back there, we used to love sitting in the veranda, watching and listening to the rain.
Weather like this calls for comfort food and what comfort food is better than Anjero with a nice, aromatic, and deeply flavourful lamb stew. OK, there are some of you out there who have not had lamb or do not like the strong flavour of lamb. Rest assured. This is one lamb dish you really want to try. The aromatic spices, herbs, and the earthy flavour of the root vegetables temper some of the taste of the lamb. Still not convinced? In that case, substitute the lamb with chicken or beef, or make it vegetarian, and you will still end up with a stew that will make your taste buds and tummy really thankful.
This dish is about adding the different ingredients each at its right time. The lamb should be soft and tender, and the vegetables should retain their shape. The potatoes should not be cut into large cubes, since potatoes take longer to soften in acidic liquids like tomato sauces.
As some of you have noticed, we use more oil when cooking stews. The oil is important as it will “fry” the stew and give it a nice, caramelly taste. When the stew is ready, the oil separates and floats at the top, making it very easy to remove. Adding enough oil also helps in preventing the stew from sticking to the pot and burning. That is the rationale for the extra oil we use when cooking stews or tomato sauces in general.
Then it was time to sit down and do what Somalis have been doing for a very long time: scooping the stew on top of Anjero. Wait, do not sit down yet. Turn on some Qaraami music, a Somali musical style played with Kaban (Oud). The word Qaraami comes from the Arabic word غرامي which means romantic. What is most important to know though, is that Qaraami goes really well with maraq (stews).
Apart from Anjero, this stew can also be served with Soor (grits), plain rice, Sabaayad (chapati), or a nice, crusty bread. Somalis would also eat this with pasta and it would make an amazing sauce instead of regular pasta sauce.
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
- ⅓ cup (79 mL) Canola oil – Or vegetable oil
- 1 Large Onion (sliced)
- 3 Garlic cloves (minced)
- 1 tsp (5 mL) Fresh ginger (grated)
- 2 tsp (10 mL) Fenugreek seeds (ground)
- 1 Tbsp (15 mL) Xawaash
- 1 tsp (5 mL) Turmeric powder
- 1½ lb (680 g) Lamb – Or goat meat
- 4 Large (800 g) Tomatoes (blended)
- 3 Tbsp (45 mL) Tomato paste
- 2 tsp (10 mL) Salt (to taste)
- 2 Medium (350 g) Potato (cubed)
- 2 Medium (230 g) Carrot(s) (sliced)
- 1 Green pepper (chopped)
- 1 Tbsp (15 mL) Green chilli sauce – Or to taste
- ½ cup (80 g) Cilantro (chopped) – UK: coriander
- ½ tsp (2.5 mL) Ground black pepper
Directions:
- In a pan set on medium heat, saute the onions in the oil for 3 minutes. Add the garlic and fry for one minute then add the ginger and mix well.
- Add the fenugreek, xawaash and turmeric. Mix well after each addition.
- Add the meat right after, so the spices don’t burn. Brown for 3 minutes.
- Add the blended tomatoes and mix.
- Add the tomato paste and stir well. Cover and cook for 30 minutes.
- Add the potatoes and carrots. Cover and cook for another 20 minutes.
- Add the green pepper and cook for 10 more minutes.
- Add the chili sauce and cilantro. Stir well.
- Add the black pepper and stir. Serve hot with anjero.
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)
- ⅓ koob (79 mL) Saliid caddeey
- 1 Basal , Weyn (jarjaran)
- 3 Tuun (toon) (shiidan)
- 1 qy (5 mL) Sanjabiil cusboon (la xoqay)
- 2 qy (10 mL) Xulbad (shiidan)
- 1 QW (15 mL) Xawaash
- 1 qy (5 mL) Huruud shiidan
- 1½ baawun (680 g) Hilib idaad (ari)
- 4 (800 g) Yaanyo , Weyn (shiidan)
- 3 QW (45 mL) Yaanyo shiishiid
- 2 qy (10 mL) Cusbo (inta dooqaaga ah)
- 2 (350 g) Bataato / baradho , Dhexdhexaad ()
- 2 (230 g) Karooto (dabacase) , Dhexdhexaad (jarjaran)
- 1 Barbarooni cagaaran (jarjaran)
- 1 QW (15 mL) Basbaas cagaar shiidan
- ½ koob (80 g) Kabsaro caleen (jarjaran)
- ½ qy (2.5 mL) Filfil madoow shiidan
Diyaarinta:
- Digsi dab dhexdhexaad ah saaran saliidda ku shub. Basasha dallac muddo 3 daqiiqo. Ku dar tuunta (toonta), hal daqiiqana shiil. Sanjabiisha ku dar, si fiicanna u walaaq.
- Ku dar xulbadda, xawaashka iyo huruudda. Walaaq mid walba markaad ku dartid.
- Hilibka ku dar, walaaqna ilaa uu ka gaduuto, muddo 3 daqiiqo.
- Yaanyada ku dar ee si fiican u walaaq.
- Yaanyo shiishiidka ku dar, kaddibna walaaq. Dabool ha karo muddo 30 daqiiqo.
- Bataatada iyo karootada ku dar. Dabool ha karo muddo 20 daqiiqo.
- Barbarooniga ku dar, 10 daqiiqo oo kalena kari.
- Basbaaska iyo kabsara caleenta ku dar.
- Filfisha madoow ku dar, si fiicanna u walaaq. Maraqa kulul canjeero ama soor ku cun.
المقادير
كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل
| زيت الكانولا | كوب | ⅓ |
| (بصل( مقطع شرائح | 1 | |
| (فص ثوم( مفروم | 3 | |
| (زنجبيل طازج( مبشور | ملعقة صغيرة | 1 |
| (حبوب الحلبة( مطحون | ملعقة صغيرة | 2 |
| حوائج | ملعقة كبيرة | 1 |
| مسحوق الكركم (الهرد) | ملعقة صغيرة | 1 |
| خروف/ | جم | 680 |
| (طماطم( مضروبة في الخلاط | جم | 800 |
| معجون طماطم | ملعقة كبيرة | 3 |
| (ملح( حسب الرغبة | ملعقة صغيرة | 2 |
| (بطاطا( مكعبة | جم | 350 |
| (جزر( مقطع شرائح | جم | 230 |
| فلفل اخضر/ فلفل رومي | 1 | |
| البسباس الاخضر | ملعقة كبيرة | 1 |
| كزبرة | جم | 80 |
| فلفل اسود مطحون | ملعقة صغيرة | ½ |
طريقة التحضير:
| فى قدر على نار متوسطة يحمر البصل فى الزيت لمدة 3 دقائق، يضاف الثوم ويحمر لمدة دقيقة واحدة، ثم يضاف الزنجبيل ويحرك جيدا | -1 |
| تضاف الحلبة، الحوائج (بهارات مشكلة) ومسحوق الكركم (الهرد) ويحرك جيدا | -2 |
| يضاف اللحم، يحرك ويحمر لمدة 3 دقائق | -3 |
| تضاف الطماطم ويحرك جيدا | -4 |
| يضاف معجون الطماطم ويحرك المرق جيدا ثم يغطى ويطهى لمدة 30 دقيقة | -5 |
| يضاف البطاطس والجزر، يغطى المرق ويطهى لمدة 20 دقيقة اخرى | -6 |
| يضاف الفلفل الاخضر، يغطى ويطهى لمدة 10 دقائق | -7 |
| يضاف صوص البسباس والكزبرة | -8 |
| يضاف الفلفل الاسود ويحرك جيدا، يقدم المرق ساخنا | -9 |
Masha Allah waku Mahad santahiin Mar walba
Adigaa mahadda mudan walaal.
asalaamu caleykum walaalaheyga khaaligoow dhamaantiin aadaa umahadsantihiin niyadiin allaah niiyeelo wakumahadsantihiin waxqabadkiina wanaaga quruxda badan jazaakallaahu kheyraku
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Adigaa mahadda mudan, walaasheenna qaaliga ah. Waa ku mahadsan tahay xiriiriska iyo ducada.
We love xawaash.com
farxad ku noolaada, waan idinka mahad celinaa sida wanagsan aad wax kasta aan jecelnahay noogu keentaan
We love you back.
Aad iyo aad ayaa u mahadsan tahay.
This looks delicious! Thank you for sharing 🙂
Thank you for your kind words.
asc walalayaal illaah niyadiina ha idiin yeelo this stew is the best with canjeero waxaan idin weydiinlaha xulbada or Fenugreek ga is it different the gruond Fenugreek ..xulbada horey u shiidan o diyarsan .. will be the same test when u ground ur self Fenugreek Seeds ..thankz
jazaakulaah qeyr website kan is my favorite somali cooking wish u the best to all ur family.
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Aad iyo aad ayaa ugu mahadsan tahay faallada iyo ducada wacan. Xulbadda waxaa fiican miraha inaad shiiddid. Wax badan ayey ka fiican tahay midda shiidan. Qayr ayaan kuu rajaynaynaa.
MashaAllah it looks beautiful and yummy! will try inshaAllah thanks for your time.
Thank you for taking the time to comment.
I love lamb; my favorite meat. will give this a go tonight.
We hope you have enjoyed it. Thanks.
I love your presentation of the food. It looks so tasty. I want to make this soon. Is there anyway you could add the “share” option on your webpage so I can let others see it?
Thank you very much for your comment and kind words. We added the share button, now you can share using all the different options. Thank you.
I love lamb and the look of this dish. Great stuff!
-Adhis
Thank you very much. Greatly appreciated.
Assalamo alaykum. I really like Xawaash and learn many delicious recipes from you. Thank you very much.
As for Lamb Stew here, I don’t have a blender but will get one. Can you tell me when blending the tomatoes, do you put any water into it or it will be fine without water.
thank you so much. I am from Hong Kong but LOVE Somali culture and cuisine.
Celmah
Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
Thank you very much for your kind comment. A blender is not a must. You can chop the tomatoes into small pieces as we did for the Zigny recipe. You will need to add some water when using a normal blender, but if you are using a food processor or a high speed blender there is no need to add water.
mahadsanid sida quruxda badan ee nogu sodiyarisey cuntoyin aad u macaan
kana hadlayo cuntada somalida
Adigaa mahadda mudan walaal. Waan ku faraxnay inaad jeclaatay. Mahadsanid.
It is amazing food i liked thank you very much i will try if i can do like this
God willing, you will. Just make sure you cook it on low heat. Thanks.
Assalam Alaikum. Mashaa’Allah amazing recipes, love them.
This may sound stupid but what’s the name of the potatoes you use in your recipes they look delicious, the ones I use always cook quick and turn out mushy. Thanks in advance and may Allah reward you for sharing your recipes with us.
It is a very valid question. There are two main types of potatoes: waxy and starchy. For stews is better to use waxy potatoes. Examples of the waxy type are yellow or white potatoes.
Asalamu alaykum. Amazing website you have here. I know many people who turn to this. How many servings would this be?? Keep up the great work!!
Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
Thank you very much for your kind comment. It is enough for 4-6 people.
I just wanted to say a big thank you for you carrot cake recipe. I made one last night and it was perfect. And the kids loved it.
Awesome! We are very happy to know that all of you loved it, including the kids.
Asc, adbad ugu mahadsantiin
Cuntadana bari hora igu danbaysay wan ubahna
Inan markale arko si an si fican ukarin karo
( xulbad maraq)
Adigaa mahadda mudan.
You have saved my marriage! My husband thinks im a chef! May Allah bless your hands and livelihood x
We are glad to know that, and we are happy we could help. God bless you.
Masha allah for this blog. I just made this recipe and it was delicious and my Somali husband actually liked something I cooked for a change haha. Thankyou so much for sharing your recipes!!
I was wondering if you want to make vegetation, what’s the time for doneness?
لذييييييييييذه جداً شكرا 🙂
do you guys have instagram account?