Entree: Sudan – شايحة ➤ Shaiyah (Slow-roasted spiced lamb with a smoky, charred exterior, a traditional Sudanese roast)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
3 hrs
Additional
8 hrs
Total
11 hrs 20 min
Ingredients
- 3 lb (1.36 kg) bone-in lamb shoulder
- 6 cloves garlic, minced (approx. 18 g)
- 1 large onion, finely chopped (about 1 1/2 cups / 240 g)
- 3 tbsp (45 ml) olive oil
- 1/4 cup (60 ml) fresh lemon juice
- 2 tsp (12 g) kosher salt
- 1 1/2 tsp (3 g) freshly ground black pepper
- 2 tbsp (16 g) ground cumin
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) ground cardamom
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (1 g) ground cloves
- 1 tsp (2 g) ground chili or cayenne (adjust to taste)
- 1 tbsp (15 g) tomato paste
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (60 ml) water or low-sodium broth
- 1 tbsp (15 ml) white vinegar (optional, for brightness)
- Wood chips or a small handful of dried twigs/herbs for smoking (if finishing with a smoky crust)
Instructions
1. In a bowl, combine minced garlic, chopped onion, olive oil, lemon juice, salt, pepper, cumin, coriander, cardamom, cinnamon, cloves, chili, tomato paste, cilantro, water, and vinegar (if using). Rub the mixture all over the lamb shoulder, massaging into crevices. Cover and refrigerate for at least 6 hours or preferably overnight.
2. Remove lamb from refrigerator 30 minutes before cooking to come closer to room temperature. Preheat oven to 325°F (160°C).
3. Place the lamb in a roasting pan fat-side up. Pour any remaining marinade into the pan. Tent the lamb loosely with foil and roast 2 1/2 to 3 hours, or until the meat is fork-tender and pulls away from the bone.
4. For a traditional smoky, charred finish (shaiyah-style), heat the broiler or prepare a hot grill/charcoal. If using a stovetop smoke method, line a heavy skillet with foil, add a small handful of wood chips, and heat until smoking; place a rack over the foil, set the roasted lamb on the rack, cover tightly to trap the smoke for 3–5 minutes, then uncover and char briefly under the broiler or over high heat to develop a crust.
5. Let the lamb rest 10–15 minutes before carving. Serve pieces of lamb with rice or flatbread and a simple tomato-onion salad or tahini sauce as customary in Sudanese family meals.
