California Shaiyah

Ingredients

In this adaptation, the traditional Yemeni Shaiyah is transformed into a California-inspired dish by incorporating locally sourced vegetables and using California-grown rice. The original dish typically uses Yemeni spices and ingredients, such as fenugreek and black lime, which are replaced with Californian spices and vegetables to create a unique fusion of flavors. We alse have the original recipe for Shaiyah, so you can check it out.

• 500g (1.1 lb) lamb or beef, cubed 500g (1.1 lb) lamb or beef, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 zucchinis, sliced 2 zucchinis, sliced
• 4 tomatoes, diced 4 tomatoes, diced
• 1 cup (185g) California-grown rice 1 cup (185g) California-grown rice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the cubed lamb or beef to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, coriander, turmeric, and paprika, ensuring the meat is well coated with the spices.
4. 4.
   Add the sliced bell peppers, zucchinis, and diced tomatoes to the pot. Season with salt and pepper to taste.
5. 5.
   Cover the pot and simmer on low heat for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   While the meat is simmering, cook the California-grown rice according to package instructions.
7. 7.
   Serve the California Shaiyah over a bed of fluffy rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lamb or beef — For a tender and flavorful result, choose cuts of meat that are suitable for slow cooking, such as shoulder or stewing cuts.
• California-grown rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For an extra burst of flavor, marinate the meat in a mixture of olive oil, lemon juice, and spices for a few hours before cooking.
• Feel free to add other California-grown vegetables, such as corn or asparagus, to enhance the dish's freshness and seasonal appeal.
• If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the spice blend.

Serving advice

Serve the California Shaiyah as a main course, accompanied by a fresh green salad and warm pita bread. The dish is best enjoyed family-style, allowing everyone to savor the flavors together.

Presentation advice

Present the California Shaiyah in a large serving dish, with the colorful vegetables and tender meat arranged attractively on top of the fluffy rice. Garnish with fresh cilantro for a pop of green.