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Hilib Ari

Name: Hilib Ari
Total time: 120 min
Yield: Serves 4
Cuisine: Somalia
Ingredients: 800g (bone-in shoulder) Lamb; 4 cloves Garlic; 1 Onion; 2 tsp Cumin powder; 1 tsp Ground Coriander; 1 tsp Cardamom powder; 1/2 tsp Turmeric; A pinch Cinnamon powder; 2 tbsp Lemon juice; 2 tbsp Vegetable Oil; 2 tsp Salt; 200ml Water

Main Dish

⏱ 120 min

👥 Serves 4

Difficulty ⭐⭐

Spice-marinated lamb slowly roasted — Somalia's celebration meat dish.

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📖 The Story Behind This Dish

Hilib ari means 'goat meat,' a dish carrying on Somalia's nomadic traditions. Goat or lamb is marinated in xawaash spices and garlic and slowly roasted or stewed. It's an essential feast at Eid and weddings, served on big platters with bariis iskukaris.

🌆 Where it's eaten: On Eid, spice-scented bone-in meat roasted in a Somali family's courtyard is laid boldly over a big platter of rice.

🥕 Ingredients (serves 4)

Lamb 800g (bone-in shoulder)
Garlic 4 cloves
Onion 1
Cumin powder 2 tsp
Ground Coriander 1 tsp
Cardamom powder 1 tsp
Turmeric 1/2 tsp
Cinnamon powder A pinch
Lemon juice 2 tbsp
Vegetable Oil 2 tbsp
Salt 2 tsp
Water 200ml

👩‍🍳 Instructions

Mix the grated garlic, spices, lemon juice, oil, and salt, rub into the lamb, and marinate overnight.
Spread the sliced onion in a baking dish, set the meat on top, and pour in water.
Cover with foil and roast at 170°C for 1.5 hours.
Remove the foil, raise to 220°C, and roast 15 minutes to brown.
Pour over the pan juices and carve.

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