Tender lamb pieces simmered in a rich tomato sauce with potatoes, dried lime, and bezar spices. The quintessential Emirati home-style lamb stew served over fragrant rice.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep serving bowl
Garnishes: fresh coriander, sliced green chili
Accompaniments: steamed basmati rice, salad
Instructions
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1
Heat oil in a heavy pot. Brown lamb cubes in batches. Remove and set aside.
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2
Saute onions until soft. Add garlic, bezar, and turmeric. Cook 1 minute.
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3
Add tomatoes and tomato paste. Cook 5 minutes until thick.
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4
Return lamb to pot. Add water and dried limes. Simmer covered 45 minutes.
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5
Add potatoes and zucchini. Cook 20 more minutes until everything is tender.
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6
Garnish with coriander and serve in a deep bowl over basmati rice.
Did You Know?
Emirati mothers often make a double batch of saloona, knowing that the flavors deepen and improve the next day.
Chef's Notes
Equipment Tips
- heavy pot
- wooden spoon
- sharp knife
Garnishing
fresh coriander, sliced green chili
Accompaniments
steamed basmati rice, salad
The Story Behind Saloona Laham
Saloona laham is the daily heartbeat of Emirati home cooking, a straightforward lamb stew that appears on tables across the country with reliable regularity. The slow-simmered tomato base enriched with bezar spices and the distinctive tang of dried lime creates a deeply satisfying sauce. This dish represents the practical, flavorful side of Emirati cuisine where good technique and quality spices transform humble ingredients into nourishing family meals.
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