Lug Ido (Lamb Leg)

Usually I get meat from an ethnic butcher shop or the meat department at supermarkets and explain the way I want my meat to be cut. Most butchers are very helpful, know what to do, and cut the meat the way you request it. In Somali cooking, this type of meat is cooked in a charcoal oven or baked in a big pot on a traditional Burjiko (charcoal burning cookstove). When baking on the traditional Burjiko, burning charcoals are also placed on the lid of the pot so the lamb gets baked evenly. This is a special occasion dish and you can serve it with rice

1 leg of lamb with bone (3 to 4 lbs)

5 cloves of garlic

4 teaspoons of fresh cilantro

½ teaspoon cumin powder

½ teaspoon coriander powder

½ teaspoon of black pepper

Salt to taste

Preheat oven to 400 degree Fahrenheit.

Grind all the spices together and rub them all over the lamb. Place the lamb in a roasting pan and place it on the lower rack of the oven. Cover the pan so it is airtight. The meat will take about 1.5 to 2 hours to become tender, but if you are one of those people who love very tender meat, then you should keep it in the oven for at least 2 hours. Remove from oven when done to desired tenderness. Garnish with cooked potatoes, carrots and uncooked green peppers. Serve hot with rice or your favorite dish.

First of it's kind

Marhaba!


In 1994, I embarked on the journey that would manifest itself into my book "Somali Cuisine". It was a labor of love [most things are when you are a wife, have four kids, a job, volunteering, and a garden]. I wanted to share the special Somali flavors with the world in an easy manner. My mother, who my book is dedicated to, cooks without measuring and I, like many people, need the structure of cups, tablespoons, and liters. Her help was priceless, but nonetheless, it was a hard task because what I was creating was the first of its kind.

After the book was published, to my surprise, websites and blogs started popping up with some of my recipes! To be frank, after the years of work on the book, I was saddened that the recipes were reposted without acknowledgement. Soon, I realized that imitation is the highest form of flattery. My goal of bringing the recipes of Somalia to a larger audience is continuing to be realized through these other websites and this blog!

Here is one of these which has chosen to honor my book "Somali Cuisine" and the recipes in it by reposting:
http://tammyssomalihome.blogspot.com/

Buon Apetito!

Sambuusi

Filling:

1 tablespoon of vegetable oil

1 small onion finely chopped

1 lb of ground beef (lean)

½ teaspoon ground cumin

½ teaspoon ground coriander

2 cloves of garlic, minced

½ teaspoon of ground black pepper

Salt to taste

1 jalapeno chopped (optional)

1 medium onion finely chopped

1 cup of spring onion finely chopped

½ cup of cilantro finely chopped

Heat oil in heavy skillet, add the small chopped onion and sauté; add the ground beef and continue to sauté. Add cumin, coriander, garlic, black pepper, salt and jalapeno. Cook until it is done, it should be dry when it is done. Remove from the heat and let it cool. Add the chopped medium onion, spring onion and the cilantro and stir. Put aside until the Sambuusi dough is ready.

For the dough:

2 ½ cups of all purpose flour

Salt to taste

¼ cup of unsalted melted butter

1 cup of water

Extra flour as needed for rolling

¼ cup vegetable oil for brushing

Vegetable oil for frying


NOTE: If you do not want to make the dough from the scratch, you can use egg roll wrappers from the grocery.

Dough:

Combine the flour and the salt in a medium-sized bowl, make a well in the center; add the butter and rub the mixture between the palms of your hands. Add the water and continue kneading until the dough comes together and becomes smooth. Cover the dough and put aside for about 20-30 minutes. Divide the dough into 8 round pieces, roll each piece into a 3-inch diameter circle, and brush a ¼-teaspoon of oil on the top surface of each piece. Make two stacks with four pieces in each stack. Then roll each stack into a thin circle that is about 7 inches (18 cm) in diameter. Heat a skillet over low heat, place the stacked dough in the skillet, and heat each stack separately until dry. Remove the stack from the skillet and cut it in half with a sharp knife. Cut the other stack similarly. Now you have 16 semi-circle pieces of Sambuusi dough in four stacks; separate them and using each piece, form a cone, overlapping the seams. Brush with water to glue the seams together. Fill the cone with 1 ½ teaspoon of the filling and press the edges together to seal tightly; make sure there are no voids or openings around the edges. Place each completed piece on a baking sheet.

Preheat the oil in a large pot or a deep-frying pan over medium heat. Add the Sambuusi in batches and fry until golden-brown, turning each Sambuusi frequently until they are golden and crisp. Use a slotted spoon to remove the Sambuusi and drain the oil. Place the Sambuusi on a paper towel to absorb any excess oil and serve while hot.

Enjoy!