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.
Ingredients
1kg lamb shoulder, cubed with some fat
8 green chilies, slit lengthwise
1 head garlic, cloves peeled and lightly crushed
2 large onions, roughly chopped
1 tsp black peppercorns, cracked
1 tsp coriander seeds, crushed
1/2 tsp cumin
1 tsp salt
2 tbsp ghee
1 cup water
Fresh cilantro for garnish
Warm rice for serving
Instructions
1Heat ghee in a heavy pot over high heat. Brown the lamb pieces in batches for 5 minutes until deeply seared on all sides.
2Add onions and crushed garlic cloves, cooking for 3 minutes until they start to soften and become fragrant.
3Add the slit green chilies, cracked peppercorns, crushed coriander, cumin, and salt. Stir to coat the meat in the spices.
4Add water, bring to a boil, then reduce to the lowest heat. Cover tightly and simmer for 1.5 hours, stirring occasionally.
5The dish is done when the lamb is very tender and the sauce has reduced to a thick, clinging consistency with the oil separating.
6Garnish 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.