Surbiyaan Somalian Lamb Curry

Surbiyaan (Somalian Lamb Curry)

Surbiyaan (Somalian Lamb Curry)

Serves 4-5

Ingredient Measurement
Large Spanish onions 120g
Galic (loose) 8g
Plum tomatoes (loose) 600g
Minced lamb 300g
Rapeseed oil 30ml
Ground corriander 3g
Ground cumin 3g
Warm water 15ml
Cinnamon sticks 1 stick
Lemon juice 10ml
Whole grain rice 320g
Red split lentils 300g

Method:

1. Chop the onion, garlic and tomato.

2. Heat half the oil in the pan, add the lamb and cook on a low heat until browned.

3. Add three quarters of the onions and all the tomatoes and stir.

4. Add the coriander, cumin, lentils, garlic, and two tablespoons of water to the meat and simmer for 2-3 minutes.

5. Add the cinnamon stick and the lemon juice. Allow to simmer for 5-10 minutes.

6. Meanwhile in a separate pan, cook the rice according to the manufacturer’s instructions. Then drain.

7. Heat the remaining oil in a pan, add the remaining onion and cook for 5 minutes or until soft.

8. When the meat is cooked remove from the heat.

9. In a large serving dish place a layer of rice, followed by a layer of meat and repeat, using up all the meat and rice,
finishing with a layer of meat.

10. Arrange the onion on top of the layer of meat and rice and serve.