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Shaiyah
Sudanese pan-seared lamb with onion, garlic and green chilli
Shaiyah means "seared" and is what Khartoum families cook when guests drop in or for Eid breakfast after the sacrifice: small pieces of lamb thrown into a very hot pan with onion, garlic and green chilli and cooked fast until browned and sizzling. It is eaten with kisra flatbread or bread, a salad of tomato and onion, and a squeeze of lime. The mistake is crowding the pan, which stews the lamb grey instead of searing it; cook in two batches if needed. Chef's tip: use lamb with a little fat on it, such as shoulder or leg steaks, so it stays juicy over the high heat.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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What you'll need
Spices & pantry
Fresh ingredients (5)
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Method
0/5 doneStep 1: Pat 1 ½ lb lamb leg or shoulder steaks completely dry and toss with ½ tsp ground cumin, ½ tsp ground coriander, 1 tsp salt and ½ tsp black pepper.
Step 2: Heat a large heavy frying pan or wok over a high heat until smoking, then add 3 tbsp vegetable oil. Add half the lamb in a single layer and leave it for 2 minutes to brown before turning. Cook for 4–5 minutes in total and lift out. Repeat with the rest.
10 minStep 3: Add 1 onion to the pan and stir-fry for 3 minutes until it starts to char at the edges. Add 4 garlic cloves and 2 green chillies and cook for 1 minute.
4 minStep 4: Return all the lamb with its juices and toss for 2 minutes. Small pieces of lamb are safe once browned all over; for young children, pregnant guests or anyone vulnerable, cook until no pink remains (160°F).
2 minStep 5: Serve at once with 1 lime and flatbread.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 34 g
- Carbs
- 6 g
- Fat
- 29 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shaiyah take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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