A hearty Qatari stew of tender lamb simmered with mixed vegetables in a fragrant tomato-based broth seasoned with bezar, turmeric, and dried limes. Served over white rice, it is weeknight comfort at its finest.
Ingredients
500g lamb leg, cubed
2 potatoes, cubed
1 eggplant, cubed
2 zucchini, sliced
2 tomatoes, diced
1 onion, diced
2 tbsp tomato paste
2 dried limes, pierced
1 tsp bezar spice
1 tsp turmeric
2 tbsp vegetable oil
5 cups water
Salt to taste
Instructions
1Heat oil and brown lamb cubes for 5 minutes. Add onion and cook until softened, about 4 minutes.
2Stir in tomato paste, bezar, turmeric, and diced tomatoes. Cook for 2 minutes until fragrant.
3Add water, dried limes, and salt. Bring to a boil, then simmer for 30 minutes until lamb is tender.
4Add potatoes, eggplant, and zucchini. Continue simmering for 20 minutes until all vegetables are cooked through.
5Serve hot over steamed white rice with a wedge of lime on the side.
Did You Know?
Saloona is Qatar's answer to the universal concept of "whatever is in the fridge" stew — endlessly adaptable yet always deeply satisfying.