Meat
Mishweya (grilled lamb)
Lamb grilled over embers, seasoned simply with cumin, salt and chili, cooked slowly and smoky. It is the dish for big occasions in Sudan, served in pieces to share, often with salad and flatbread.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Rinse the lamb pieces and pat them dry with paper towel.
- Mix the cumin, chili, paprika, pepper, salt and oil to form a paste.
- Coat each piece of lamb generously with this mixture and let it marinate in the fridge for at least 2 hours, ideally overnight.
- Prepare a well-established bed of embers, or preheat the oven grill to 220 °C (430 °F).
- Place the meat on the grill away from the direct heat and cook for 15 to 20 minutes per side, turning regularly.
- For oven cooking, set the meat on a rack above a tray, bake at 180 °C (350 °F) for 50 to 60 minutes, basting with the juices.
- Check doneness: the meat should be golden on the surface and come away easily from the bone.
- Let it rest for 5 minutes, then cut into pieces and serve with the onion rings and lemon wedges.
Variations and tips
Family version. Cook the pieces gently in a covered pot for 1 h 30 with a little water, then finish a few minutes under the grill to brown.
Using what's easy to find. Lamb leg or shoulder is easy to get from the butcher; failing that, mutton or a whole chicken work well.
More ideas
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Sudan
Sudan
Sudan
Sudan
Sudan
Sudan
Sudan
Sudan
Original Ecomely recipe.