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Xawaash

Zurbian with Xawaash Spice

Zurbian with Xawaash Spice

Explore the unique taste of Somali flavors in this Zurbian with Xawaash Spice recipe.  You can certainly expect a delightful meal that not only satisfies your hunger but also your taste buds.


Ingredients:

  • ¼ cup (59 milliliters) vegetable oil
  • 1 medium onion (chopped)
  • 4 garlic cloves (minced)
  • 2 teaspoons (10 milliliters) fresh ginger (grated)
  • 1½ pound (680 grams) bone-in lamb shoulder – 2½” (6 cm) cubes
  • 2 teaspoons (10 milliliters) Xawaash Spice
  • ½ teaspoon (2.5 milliliters) cardamom (ground)
  • ½ teaspoon (2.5 milliliters) cinnamon (ground)
  • ¼ teaspoon (1.25 milliliters) turmeric powder
  • ¼ teaspoon (1.25 milliliters) ground black pepper
  • 2 teaspoons xawaash spice mix + 2 teaspoons salt
  • 2 medium tomatoes (chopped)
  • 1 cup (237 milliliters) yogurt – plain
  • 2½ cups (593 milliliters) boiling water
  • 2 medium potatoes – quartered
  • 2 cups (414 grams) basmati rice
  • 12 cups (3 litres) water – for boiling the rice
  • 3 tablespoons (45 milliliters) salt – for boiling the rice
  • ½ cup (80 grams) fresh cilantro (chopped) – (UK: coriander)
  • 1 teaspoon (5 milliliters) saffron threads
  • ¼ cup hot water – for the saffron threads
  • 3 tablespoons (45 milliliters) browned butter
  • 1 teaspoon (5 milliliters) orange blossom water

 


Instructions:

  1. Using medium heat, fry the onions in the oil for 3 minutes. Add the garlic and ginger, stir and cook for 1 minute. Add the meat and cook for 3 more minutes.
  2. Add the xawaash spice mix, cardamom, cinnamon, turmeric, black pepper and xawaash bouillon powder. Stir and cook for 1 minute. Add the tomatoes and stir well, then cover and cook for 3 minutes.
  3. Add the yogurt and stir well until combined. Add the hot water and stir well, then cover and cook over medium heat for 30 minutes.
  4. Add the potatoes and stir, then cover and cook for another 30 minutes.
  5. Grind the saffron threads then add ¼ cup hot water and stir well.
  6. Boil 3 litres of water and add 3 tablespoons salt. Wash the rice and add to the boiling water and cook for 10 minutes, then drain.
  7. Add the fresh cilantro to the meat and stir well. Add the rice to cover the meat and even the top (do not stir the rice into the stew).
  8. Add the saffron mixture, browned butter and orange blossom water.
  9. Cover and cook over very low heat for 20 minutes.

 

Click here to buy Xawaash and other herbs and spices

 

Source: Xawaash

 

Photo Credit to: Xawaash

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