Hilib Ari La Gaduudiyay (Braised Goat)
A deeply flavorful braised goat dish, Hilib Ari La Gaduudiyay showcases tender goat meat slow-cooked to perfection with aromatic Somali spices. This recipe emphasizes the rich, gamey flavor of goat, enhanced by a blend of spices that are characteristic of Somali cuisine.
🧂 Ingredients
- 3 lb Bone-in goat meat, cut into large chunks
- 2 Tbsp Canola oil
- 1 large Large onion, sliced
- 4 cloves Garlic cloves, minced
- 1 tsp Xawaash (Somali spice mix)
- 0.25 tsp Ground cinnamon
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 cup Hot water (for deglazing)
👨🍳 Instructions
- 1
Heat canola oil in a large pot or Dutch oven over medium-high heat.
- 2
Add the sliced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the goat meat to the pot. Season with salt and black pepper. Stir to coat the meat with the onion and garlic mixture.
- 4
Sprinkle the Xawaash spice mix and ground cinnamon over the meat. Stir well to combine.
- 5
Reduce the heat to low, cover the pot tightly, and simmer for 1 hour. Toss the meat halfway through cooking.
- 6
If the meat is not fork-tender, continue to simmer, covered, until it is. If using frozen or older meat, you may need to add a little water to prevent drying out.
- 7
Once the meat is tender, increase the heat slightly. Toss the meat in the pot to brown it evenly without breaking it apart. This should take about 5-10 minutes.
- 8
Add the hot water to deglaze the pot, scraping up any browned bits from the bottom. Let the liquid reduce slightly to form a gravy.
- 9
Serve hot, with the flavorful gravy spooned over the meat.
💡 Pro Tips
- ✓If you can't find Xawaash, you can make your own by combining cumin, coriander, black peppercorns, fenugreek seeds, cardamom pods, and cloves.
- ✓For a richer flavor, marinate the goat meat with the spices for at least 2 hours or overnight.
- ✓This dish pairs wonderfully with Somali rice (bariis) or flatbread (sabaayad).
🔄 Variations
- Lamb can be used as a substitute for goat.
- Add other root vegetables like potatoes or carrots to the braise.