Shaiyah with Lamb and Vegetables

Ingredients

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable 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
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 bell pepper, diced 1 bell pepper, diced
• 1 zucchini, sliced 1 zucchini, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 4 cups (950ml) lamb or vegetable broth 4 cups (950ml) lamb or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 34g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable 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 to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, ground turmeric, and black pepper. Cook for a minute to toast the spices and release their flavors.
4. 4.
   Add the sliced carrots, cubed potatoes, diced bell pepper, sliced zucchini, and diced tomatoes to the pot. Mix well to coat the vegetables with the spices.
5. 5.
   Pour in the lamb or vegetable broth, ensuring that the ingredients are fully submerged. Season with salt to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Serve the Shaiyah hot, garnished with fresh cilantro. It pairs perfectly with Yemeni flatbread or steamed rice.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb shoulder or leg. Trim any excess fat before cubing.
• Yemeni flatbread — If Yemeni flatbread is not available, you can substitute it with pita bread or naan.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red chili flakes.
• To enhance the flavors, marinate the lamb in the spice mixture for a few hours or overnight before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of flour with water and add it to the pot during the last 15 minutes of cooking.

Serving advice

Serve the Shaiyah in deep bowls, allowing the aromatic broth to surround the tender lamb and vegetables. Accompany it with warm Yemeni flatbread or steamed rice for a complete and satisfying meal.

Presentation advice

Garnish the Shaiyah with a sprinkle of fresh cilantro to add a pop of color. Serve it in traditional Yemeni pottery or rustic earthenware to enhance the authenticity and visual appeal of the dish.