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Delicious Jordanian Lamb Sajiya Recipe | Quick and Easy

Lamb Sajiya

Learn how to make the tastiest and best Jordanian sajiya with lamb  in a delicious way and the secrets of its success ... in the method of restaurants and with the most wonderful taste


Olive Oil 

1 1/2 kilo (3 lbs) of lamb cubes (boneless)

4 onions, sliced

2 capsicum, sliced

3 hot green peppers, rings

2 teaspoons salt

1 teaspoon black pepper

2 tomatoes, chopped

1 onion, sliced


1. In the sajiyeh pan, on a high heat, put a generous amount of olive oil. Add the meat and stir until the meat has a color, then add the onion and sauté a little.

2. From the secrets of the sajiyeh:

- Cook over a very high heat throughout the cooking period.

- If the meat dries up at any point, add a little hot water or olive oil.

3. Add the slices of capsicum, green hot pepper and stir a little.

4. Add salt, black pepper. Leave it on high heat for about 15 minutes while stirring (you can add a little hot water or olive oil as needed to avoid any dryness of the meat).

5. Add the chopped tomatoes then stir a little.

6. Five minutes before the sajiya is ripe, add one sliced onion.

7. Transfer to a serving dish.

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