👨‍🍳 조리법

1. 1

   In a large pot, heat vegetable oil over medium-high heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes.

   💡 전문가 팁: Ensure onions are evenly browned for best flavor.
2. 2

   Add the minced garlic and grated ginger to the pot and sauté for another minute until fragrant.

3. 3

   Add the lamb cubes to the pot and brown them on all sides. This helps to seal in the juices.

   💡 전문가 팁: Don't overcrowd the pot; brown lamb in batches if necessary.
4. 4

   Stir in the chopped tomatoes and tomato paste. Cook for a few minutes until the tomatoes begin to break down.

5. 5

   Add the water, dried limes (pierced a few times), green chilies, bezar spice blend, turmeric, coriander, cinnamon stick, salt, and black pepper. Stir well to combine.

   💡 전문가 팁: Piercing the dried limes releases their flavor more effectively.
6. 6

   Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for at least 1 hour, or until the lamb is tender.

   💡 전문가 팁: Skim off any foam that rises to the surface during the initial boiling.
7. 7

   Add the cubed potatoes, carrots, and zucchini to the pot. Stir gently.

   💡 전문가 팁: Add vegetables in the last 30 minutes of cooking to prevent them from becoming mushy.
8. 8

   Continue to simmer, covered, for another 30 minutes, or until the vegetables are tender and the lamb is very tender.

9. 9

   Taste and adjust seasoning if necessary. Remove the whole dried limes and green chilies before serving.

   💡 전문가 팁: The stew should have a rich, aromatic broth.
10. 10

    Ladle the lamb salona into bowls and garnish with fresh chopped coriander leaves. Serve hot with white rice or Emirati bread.

    💡 전문가 팁: A side of sliced limes and dates is a traditional accompaniment.