Emirati Lamb Salona
A hearty and flavorful lamb stew, Salona is a staple in Emirati cuisine, often cooked with a variety of vegetables and aromatic spices. It's a comforting dish, perfect for family gatherings and can be served with rice or traditional Emirati bread.
🧂 Ingredients
- 1 kg Lamb shoulder(cut into 2-inch cubes)
- 3 tbsp Vegetable oil
- 2 medium Onions(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch Ginger(fresh, grated)
- 2 medium Tomatoes(chopped)
- 3 tbsp Tomato paste
- 6 cups Water
- 2 large Potatoes(peeled and cut into cubes)
- 2 medium Carrots(peeled and cut into chunks)
- 1 medium Zucchini(peeled and cut into thick slices)
- 2 whole Dried limes (Loomi)
- 2 whole Green chilies
- 1.5 tsp Bezar spice blend
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 small stick Cinnamon bark
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh coriander leaves(chopped, for garnish)
👨🍳 Instructions
- 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.
💡 Tip: Ensure onions are evenly browned for best flavor. - 2
Add the minced garlic and grated ginger to the pot and sauté for another minute until fragrant.
- 3
Add the lamb cubes to the pot and brown them on all sides. This helps to seal in the juices.
💡 Tip: Don't overcrowd the pot; brown lamb in batches if necessary. - 4
Stir in the chopped tomatoes and tomato paste. Cook for a few minutes until the tomatoes begin to break down.
- 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.
💡 Tip: Piercing the dried limes releases their flavor more effectively. - 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.
💡 Tip: Skim off any foam that rises to the surface during the initial boiling. - 7
Add the cubed potatoes, carrots, and zucchini to the pot. Stir gently.
💡 Tip: Add vegetables in the last 30 minutes of cooking to prevent them from becoming mushy. - 8
Continue to simmer, covered, for another 30 minutes, or until the vegetables are tender and the lamb is very tender.
- 9
Taste and adjust seasoning if necessary. Remove the whole dried limes and green chilies before serving.
💡 Tip: The stew should have a rich, aromatic broth. - 10
Ladle the lamb salona into bowls and garnish with fresh chopped coriander leaves. Serve hot with white rice or Emirati bread.
💡 Tip: A side of sliced limes and dates is a traditional accompaniment.
💡 Pro Tips
- ✓For a richer flavor, you can brown the lamb in batches.
- ✓Adjust the amount of spices to your preference.
- ✓Dried limes (loomi) add a unique tangy flavor; don't skip them!
- ✓Salona can be made ahead of time; the flavors meld beautifully overnight.
🔄 Variations
- Add other vegetables like bell peppers, eggplant, or okra.
- Use beef or chicken instead of lamb, adjusting cooking times accordingly.
- For a spicier version, add more green chilies or a pinch of chili flakes.