Skip to content
FriendsPantry

Sudanese

Shaiyah

Non-vegetarian

شية · shaiyah

Thin strips of lamb seared hard in a very hot pan with onion, garlic and green chilli, eaten with bread and peanut salad. A Sudanese favourite for gatherings.

Shaiyah is a Sudanese main course, ready in about 30 minutes and made with leg of lamb, onion and garlic. It serves 4 and is rated easy to cook.

Start cooking

No licensed photograph of this dish yet.

Prep
15 min
Cook
15 min
Total
30 min
Serves
4
Level
Easy
Calories
432

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Season the lamb with the garlic (opens in a new tab), cumin (opens in a new tab), black pepper (opens in a new tab) and salt.

    • 5 min

  2. Step 2

    Heat a heavy pan until smoking, add the oil and sear the lamb in small batches so it browns rather than stews.

    Food safety: Lamb strips should be browned through; cook until no pink remains for vulnerable eaters.

    Meat searing in a hot pan
    How it looks · Photo: Skylar Kang on Pexels

  3. Step 3

    Return all the meat with the onion (opens in a new tab), chilli and pepper (opens in a new tab) and toss for 2–3 minutes until just softened. Serve with lemon (opens in a new tab).

    • 3 min
    • high heat
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Sudan · Commonly attributedThe name means roasted or grilled meat; versions are cooked on charcoal or in a pan.More food from Sudan
Dish
Lunch · Dinner · Main courses · Grills & kebabs
Cooking method
Pan-fried, Grilled
Taste
savoury, garlicky, spicy (chilli heat), smoky
Diet
No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb · High-protein
All labelsNon-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
One-pan · Festive & celebration
Cook more with
Leg of lamb · Onion · Garlic · Green chilli · Cumin
Techniques
Grilling · Searing · Charcoal grilling · Pan-frying

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

432 kcal per serving

Calculated

1 serving ≈ 219 g · recipe makes 4

Where the energy comes from

  • Protein 31%
  • Carbohydrate 4%
  • Fat 65%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy432 kcal197 kcal
Protein33.2 g15.2 g
Carbohydrate4.5 g2.1 g
Net carbohydrate3.8 g1.7 g
Sugars——
Added sugars0 g0 g
Fibre0.7 g0.3 g
Fat30.5 g14 g
Saturated fat10.7 g4.9 g
Trans fat——
Cholesterol117 mg54 mg
Sodium831 mg380 mg
Salt equivalent2.1 g0.9 g
Vitamins & minerals per serving
Potassium
532 mg
Calcium
32 mg
Iron
3.4 mg
Magnesium
48 mg
Vitamin A (RAE)
2 µg
Vitamin C
11 mg
Vitamin D
—
Vitamin B12
4.4 µg
Folate (DFE)
41 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: green bell pepper, lemon.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Pat the lamb dry before searing so it browns instead of steaming.

Common mistakes

  • Crowding the pan — the meat stews in its juices instead of browning.

Serve with

  • Serve with kisra or gurasa, salata dakwa and a green salad.

Storage

  • Best eaten fresh.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 1

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like