Hilib Ari — Print Recipe — The Culinary Codex

Tender goat meat slow-simmered with onions, tomatoes, and aromatic xawaash spices until falling-apart tender, a staple of Somali celebrations.

Ingredients

1 Heat oil in a heavy pot over medium-high heat, add goat pieces and brown well on all sides for ten minutes.
2 Remove meat, add onions and garlic, sauté for five minutes until softened and golden.
3 Return meat to pot, add tomatoes, xawaash, cumin, and turmeric, stir to coat everything evenly.
4 Pour in water, bring to a boil, then reduce to low heat and cover tightly.
5 Simmer for ninety minutes until meat is tender and falls easily from the bone, stirring occasionally.
6 Season with salt and pepper, garnish with fresh cilantro, and serve with rice or canjeero.

Did You Know?

In Somali culture, the most honored guest at a gathering is always served the choicest cut of goat, typically the rib section.