Classic Sudanese SHAYYAH (fried meat)

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken reduces fat content while maintaining flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers healthier fats.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide flavor without heat.

Wash the lamb cuts and place them in a pot with 700 mls of water.

Add 4 glen gold, few xylopha, few cardamoms, 2 tablespoons of beef stock, and 2 tablespoons of vegeta vegetable salt.

Add about 3/4 cup of olive oil and 8 garlic cloves, then mix well.

Cover the pot and let it cook for about 15 minutes.

Check and mix again, then leave it for about half an hour until the water reduces.

Add fresh rosemary and mix well, checking to avoid burning.

Continue cooking for about 40 minutes, ensuring the water has reduced and oil is visible.

Cover and let it cook for another 15-30 minutes, checking regularly.

Once the meat is almost ready, add cumin powder and a pinch of garam masala.

Add half a finely sliced onion and stir until the onion softens but is not pureed.

Cooking Techniques

Equipment Needed

Spice Level: