clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon South Sudanese Fried Lamb With Spices - Shaiyah

The Hirshon South Sudanese Fried Lamb With Spices – Shaiyah

  • Total Time: 0 hours


Units Scale
  • 3 lbs. Lamb breast riblets, cut into pieces
  • 1 cup homemade lamb stock (strongly preferred) or homemade beef stock
  • 1 jalapeño pepper, slit down one side but left whole
  • 3 bay leaves (preferably fresh, not dried)
  • 5 cloves garlic, peeled and sliced
  • 1/2 large red onion or 1 small red onion, sliced
  • 2 celery ribs, de-stringed and cut into long pieces
  • 2 tsp. freshly-ground coriander powder
  • 1 tsp. freshly-ground black pepper
  • 2 tsp. freshly-ground cumin powder
  • 1/2 tsp. freshly-ground cardamom (cardamom is not in the original recipe, but is used in Sudanese cuisine and I like it in this recipe)
  • 1/2 fresh lime
  • Slices of lime
  • Mustard green leaves as garnish (TFD addition)


  1. Wash the lamb, then put it in a cooking pot and add sliced onions, celery ribs, bay leaves, salt, sliced garlic, the seasonings and 1 cup of stock.
  2. Cook for about 30 minutes, just so the meat is cooked but not overdone.
  3. Heat up 1 Tbsp. oil in a frying pan and add the lamb.
  4. Pan-fry on high heat for 15 to 20 minutes. When it starts sticking to the pot, add small amounts of stock to prevent burning.
  5. Squeeze juice from the ½ lime onto the Shaiyah and garnish with the optional mustard green leaves.
  6. Serve with extra raw onions, lime slices, and freshly-ground black pepper.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 981.1 kcal
  • Sugar: 1.77 g
  • Sodium: 414.42 mg
  • Fat: 80.24 g
  • Saturated Fat: 25.71 g
  • Trans Fat: 0.76 g
  • Carbohydrates: 7.53 g
  • Fiber: 1.96 g
  • Protein: 54.93 g
  • Cholesterol: 272.16 mg