Braised Lamb


  • 2 Tbsp oil (canola or extra virgin oil)
  • one large Onion, sliced
  • 4 Garlic cloves, minced
  • 1 Tbsp USimplySeason Xawaash
  • 1 tsp Cinnamon, ground
  • 1 lb Lamb shoulder, cubed (or meat of choice)
  • 1 tsp salt to taste
  • 1/2 tsp Black pepper, ground

How to make

Heat 2 Tbsp of oil (canola or extra virgin olive) in the pan over medium heat. Add one large diced onion and four minced garlic cloves, stir well and cook until the onion is translucent. Add cubed 2 lbs lamb shoulder or protein of choice1 Tbsp USimplySeason Xawaash, and 1 tsp salt, and stir well. Lower the heat, cover, and let simmer for an hour. Stir the meat in the pot halfway through. Cook until the meat becomes fork tender and has browned. Add water is necessary. Add 1 tsp black pepper, then turn off the heat. Serve with cooked basmati or jasmine rice.
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