Tender chunks of lamb slow-cooked with fresh green chilies, garlic, and a bright mix of ground spices until the meat is falling apart in a rich, fiery sauce. This southern Saudi specialty brings serious heat.
Nutrition & Info
Equipment Needed
Instructions
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1
Heat ghee in a heavy pot over high heat. Brown the lamb pieces in batches for 5 minutes until deeply seared on all sides.
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2
Add onions and crushed garlic cloves, cooking for 3 minutes until they start to soften and become fragrant.
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3
Add the slit green chilies, cracked peppercorns, crushed coriander, cumin, and salt. Stir to coat the meat in the spices.
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4
Add water, bring to a boil, then reduce to the lowest heat. Cover tightly and simmer for 1.5 hours, stirring occasionally.
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5
The dish is done when the lamb is very tender and the sauce has reduced to a thick, clinging consistency with the oil separating.
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6
Garnish with fresh cilantro and serve with warm white rice and Saudi flatbread to soak up the spiced sauce.
Did You Know?
Jalamah is so spicy that first-time eaters are warned to have a glass of laban (buttermilk) standing by for emergency cooling.
Chef's Notes
Equipment Tips
- heavy pot with lid
- sharp knife
- mortar and pestle
The Story Behind Jalamah
Jalamah is a fiery specialty of Saudi Arabia southern regions, particularly Jizan and Asir, where the mountain climate supports the cultivation of fresh green chilies. Unlike much of Saudi cuisine, which uses warming spices without intense heat, jalamah celebrates the chili pepper with bold abandon. The dish reflects the distinct culinary identity of southern Saudi Arabia, which has more in common with Yemeni food traditions than with the milder flavors of the Najd or Hijaz. Traditionally cooked over wood fires in heavy iron pots, jalamah is a celebration dish served at gatherings where the heat of the food matches the warmth of the hospitality.
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