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     Title: Huuris (Lamb Dish)
Categories: African, Lamb
     Yield: 4 Servings

     1    Leg of lamb
     2 md Potatoes
     1    Carrot; chopped
     1    Onion; chopped
     1 ts Powdered chicken stock -OR-
     1    Stock cube
     1    Handful fresh coriander
          - leaves; chopped
     4 cl Garlic; chopped
     1 ts Coriander seeds
     1    Red pepper
     1    Orange pepper
     1    Green pepper
     4 tb Oil
     1    Lemon
     1 ts Black pepper; to taste

 In Somalia, meat, milk, and crops such as wheat and maize are popular
 because we have influence from the nomads. Our main dish is always
 meat and could be lamb, camel, goat, or chicken. A lot of recipes are
 not written down and we cook by taste.

 Cut slices of lamb off the leg.

 Put in a saucepan with 2 cups of water and powdered chicken stock or a
 stock cube.

 Add the chopped onion, carrot, and black pepper (to taste). Simmer
 until the water has disappeared (around 20 to 25 minutes).

 Cut the potatoes up and fry them in some oil.

 Take out the meat and fry in a little oil with the garlic, coriander
 seeds, and coriander leaves for 5 minutes, until the meat is brown.
 Squeeze some lemon juice over it.

 Put the meat and carrot int he middle of a dish, potatoes around the
 edge, and decorate with sliced peppers.

 Serve with rice.

 Recipe by Ifrah Mohamoud

 Recipe FROM: <https://archive.org/details/community-cookbook>

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