Entree: Oman – صلونة ➤ Ṣalūna (Omani spiced meat and vegetable stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 large onions, thinly sliced, about 10 oz (280 g)
- 3 cloves garlic, minced (about 0.3 oz (8 g))
- 1 tbsp (15 g) fresh ginger, grated
- 3 medium tomatoes, chopped, about 12 oz (340 g)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) pieces, about 10 oz (280 g)
- 1 medium carrot, sliced, about 4 oz (115 g)
- 1 small eggplant, cubed, about 8 oz (225 g)
- 2 green chilies, slit
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef or lamb stock
- 2 whole loomi (dried limes)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground turmeric
- 1/4 tsp (1 g) ground cinnamon
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1.5 g) black pepper
- 2 tbsp (8 g) fresh cilantro, chopped for garnish
- Juice of 1 lemon, about 2 tbsp (30 ml)

Instructions

1. Heat the olive oil in a heavy pot over medium-high heat until shimmering.
2. Season the lamb cubes with salt and pepper and brown in batches, 4–5 minutes per batch; remove and set aside.
3. Reduce heat to medium and add the sliced onions; cook until soft and beginning to caramelize, about 8–10 minutes.
4. Add the garlic and ginger and cook 1 minute until fragrant, then stir in the cumin, coriander, turmeric and cinnamon and cook 30 seconds to bloom the spices.
5. Stir in the tomato paste and chopped tomatoes, scraping any browned bits from the bottom of the pot.
6. Return the browned lamb to the pot, add the stock and the loomi, bring to a simmer, then cover and reduce heat to low; simmer gently for 45 minutes.
7. Add the potatoes, carrot, eggplant and green chilies, stir to combine, cover and continue simmering until lamb and vegetables are tender, about 25–30 minutes more.
8. Taste and adjust seasoning with salt, pepper and lemon juice; remove the loomi before serving.
9. Garnish with chopped cilantro and serve hot with rice, flatbread or boiled root vegetables.