Fried Lamb (Sudanese Shaiyah)

Sundaese Pan-Fried Lamb is a vibrant, savoury dish that brings together the warmth of traditional Sudanese flavours with the simplicity of quick, everyday cooking. Cubes of lamb are marinated in a fragrant blend of spices then seared until beautifully caramelized. Paired with soft onions, garlic, and hot peppers, the dish delivers a rich, layered flavour that feels both comforting and bold. Finished with fresh herbs, it’s a versatile meal that shines on its own or alongside rice, flatbread, or a crisp salad. 

Ingredients

500g lamb shoulder or leg, cut into cubes

1 tsp salt (adjust to taste)

2 tbsp olive oil or ghee

1 tbsp Mama Maha’s Lamb Seasoning

1 small onion, sliced

2 garlic cloves, minced

1 hot green pepper, sliced (optional)

Fresh parsley or coriander for garnish

Instructions

1. Season the meat

Add salt, olive oil and seasoning to the meat and let marinate for a minimum of 30 minutes. 

2. Heat the pan

Heat a large heavy pan or cast-iron skillet on medium-high heat. Add the remaining 1 tbsp olive oil/ ghee or lamb fat.

3. Sear the lamb

Spread the seasoned lamb pieces in a single layer.
Cook 3–4 minutes per side, allowing them to brown and caramelize.
(Avoid overcrowding the pan - cook in batches if needed.)

4. Add aromatics

Add the sliced onion, hot green peper and garlic. Cook for another 2–3 minutes, stirring until soft and fragrant.

5. Reduce heat & finish

Lower the heat, cover for 2–3 minutes to let juices develop.
Taste and adjust salt or seasoning as needed.

6. Serve

Garnish with parsley. Serve with rice, flatbread, or a salad.