Braised Lamb
- Soomaali
- Hilib Ari La Gaduudiyay
- Français
- Agneau Braisé
- العربية
- لحم الغنم المحمر
By Leila & Abdullahi · ·
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.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Braised Lamb
Method
Tap a step to mark it done.
Lamb shoulder cut into large pieces Steps for preparing the lamb 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.
Comments
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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.
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 /recipes/thin-sliced-beef-steak/, Bisteeki Digaag /recipes/chicken-steak/, Kabaab /recipes/meatballs/, Suqaar Hilib /recipes/beef-cubes-with-vegetables/, Suqaar Digaag xawaash.com/?p=597.
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.
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.
s/c.walal aad baad u mahadsan tihiin waxaan rajaynayaa inaad nosoo raacisaaan hilibkan salad garab yaal idinkoo mahadsan. jazaakumu laahu khayran.