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Shaiyah (Pan-fried Meat)

Shaiyah (Pan-fried Meat) is a traditional South Sudanese recipe for a classic dish of lamb fried with onion, celery, habanero chilli and spices. The full recipe is presented here and I hope you enjoy this classic South Sudanese version of: Pan-fried Meat (Shaiyah).

prep time

20 minutes

cook time

85 minutes

Total Time:

105 minutes

Serves:

6

Rating:

Tags : Spice RecipesLamb RecipesSouth-sudan Recipes

This is a classic South Sudanese dish of boiled and then fried meat with vegetables. Typically it's made with goat, lamb or beef. Shiyah is typically prepared on special occasions, when the family has slaughtered an animal for a celebration. As with many traditional dishes, especially when the meat is first boiled it's important to get meat that still has pieces of bone in it as well as fat, as this significantly improves flavour.

Ingredients:

1.5kg (3 lbs) cubed lamb, goat or beef
1 red onion, sliced thickly
3 celery sticks, cut at a bias into 3cm (1 in) lengths
5 garlic cloves, chopped
1 green habanero chilli, chopped
2 bay leaves
1 tsp ground black pepper
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cayenne pepper
1/2 a lime
salt, to taste
2 tbsp oil

Method:

Place the meat in a large pot along with the onion, celery, garlic and bay leaves. Season to taste with salt, add 250ml (1 cup) water then cover, bring to a boil and cook for 35 minutes.

Drain off the excess liquid (but keep the other ingredients in the pan), but reserve the stock for later use. Add 2 tbsp oil then fry for 1 minute. At this point add the black pepper, cumin, coriander and cayenne pepper along with the chopped habanero. Continue cooking, stirring frequently for about 40 minutes, until the meat is nicely coloured.

Keep adding a little of the reserved stock as you cook to prevent the pan from becoming dry (allow the liquid to evaporate before adding more). After about 10 minutes squeeze over the juice of 1/2 a lime.

Turn into a serving dish, garnish with a few slices of lime and serve.