Somali · intermediate
Somali Cardamom Lamb Stew With Green Cabbage
A heartening Somali home-style braise of tender lamb shoulder simmered in a warm xawaash spice broth with savory cabbage.
- PREP TIME
- 15 min
- COOK TIME
- 50 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a heavy Dutch oven over medium-high heat until shimmering.
- 02
Season the lamb cubes evenly with salt and half of the xawaash spice blend.
- 03
Sear the lamb cubes in batches until nicely browned on all sides, about 6 minutes, then transfer to a plate.
- 04
Add the diced yellow onion and minced garlic to the pot, cooking until softened, about 4 minutes.
- 05
Stir in the remaining xawaash, crushed tomatoes, beef broth, and browned lamb; bring to a boil, then cover and simmer on low for 35 minutes.
- 06
Fold in the chopped green cabbage and simmer uncovered for 10 minutes until the cabbage is tender and the sauce thickens slightly before serving.
A LITTLE KITCHEN KNOW-HOW
Layered Braising
Browning meat first to build deep pan fond before simmering with vegetables at the very end to preserve fresh texture.
Notes from the kitchen
- Cut cabbage into medium wedges or coarse shreds so it holds texture during the final braise.
- Xawaash is a classic Somali blend of cumin, coriander, cardamom, cinnamon, and black pepper.
- Serve with warm flatbread or steamed rice to soak up the aromatic broth.
- Original home-cooking adaptation inspired by Somali; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
