🇦🇪 Emirati Cuisine

Saloona Laham

Lamb Tomato Stew

Prep Time 1.5 hours

Servings 6

Difficulty Medium

Calories 476 kcal

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.

Ingredients

600g lamb shoulder, cubed
2 onions, diced
3 tomatoes, chopped
2 tbsp tomato paste
2 potatoes, cubed
1 zucchini, cubed
2 dried limes (loomi), pierced
2 tsp bezar spice blend
1 tsp turmeric
3 cloves garlic, minced
3 tbsp vegetable oil
3 cups water
Salt and pepper
Fresh coriander

Instructions

1 Heat oil in a heavy pot. Brown lamb cubes in batches. Remove and set aside.
2 Saute onions until soft. Add garlic, bezar, and turmeric. Cook 1 minute.
3 Add tomatoes and tomato paste. Cook 5 minutes until thick.
4 Return lamb to pot. Add water and dried limes. Simmer covered 45 minutes.
5 Add potatoes and zucchini. Cook 20 more minutes until everything is tender.
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.