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Braised Lamb with Xawaash Spice

by Christine Tura on April 08, 2016

Wanna know the easiest way to prepare fresh lamb yet still yield that great result? Check our featured recipe out today -Braised Lamb with Xawaash Spice and explore the the Somali flavors and find its tempting concoction perfect for your everyday dish.


  • 2 Tbsp Canola oil 
  • 1 Large Onion (sliced) 
  • 4 Garlic cloves (minced) 
  • 1 tsp Xawaash spice
  • ¼ tsp Ground cinnamon 
  • 3 lb Large Fresh lamb shoulder (pieces) 
  • 1 tsp Salt – Or to taste 
  • ½ tsp Ground black pepper



  1. Fry the onions in the oil and then add the garlic. 
  2. Add the xawaash, ground cinammon and mix well. 
  3. Add the meat and the salt. Mix well. 
  4. Lower the heat. Cover and cook for 1 hour tossing the meat in the pot half way through. 
  5. Cook until the meat becomes fork tender and it has browned. No need to add water unless the meat is from an old sheep or if it is frozen. 
  6. Add the black pepper then turn off the heat.



Click here to buy Xawaash Spice, and other herbs and spices