Shaiyah

🍖 Lamb cubes simmered until tender then browned with onion, garlic and coriander.

Ingredients

• 600 g trimmed boneless lamb shoulder
• 150 g peeled sliced onion
• 200 ml drinking water plus small amounts if needed
• 15 ml sunflower oil
• 2 chopped garlic cloves
• 1 culinary bay leaf
• 1 tsp ground coriander
• 15 ml lime juice
• Up to 2 g salt and pinch black pepper

Preparation

Cut lamb into even 2.5 cm cubes on a meat board. Prepare onion, garlic and measures, then clean raw-meat utensils.

Put lamb, onion, garlic, bay, pepper, some salt and 200 ml water in a lidded sauté pan. Bring to simmer, cover and cook gently fifty to sixty minutes until tender.

Check liquid; add small measured hot-water amounts if drying too early. Extend simmering until meat yields to a fork.

Uncover, remove bay and evaporate remaining liquid carefully without scorching. Only then add 15 ml oil and coriander.

Brown eight to ten minutes, turning cubes. This adaptation cooks fully to at least 75 °C at centre; extend as needed.

Off heat add lime, adjust seasoning and divide four portions with onions. Cereals, bread and sauces excluded.