Entree: United Arab Emirates – Southern Culinary Region – صلونة ➤ Salūna (Tomato-and-vegetable Gulf stew with meat and warm spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Total 2 hrs

Ingredients

- 2 lb (900 g) lamb shoulder, bone-in, cut into 1.5-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 1 14-oz can (14 oz / 400 g) diced tomatoes, with juices
- 3 cups (720 ml) beef or lamb stock
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 2 medium carrots, sliced into 1/2-inch rounds
- 1 medium eggplant, cut into 1-inch cubes
- 1 red bell pepper, seeded and chopped
- 1 small hot green chili (optional), sliced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground turmeric
- 1/2 tsp (2.5 g) ground black pepper
- 1/4 tsp (1 g) ground cinnamon or 1 small cinnamon stick
- 2 bay leaves
- Salt to taste (about 1 1/2 tsp / 8 g)
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 g) fresh parsley, chopped (optional)

Instructions

1. Pat the lamb pieces dry and season lightly with salt and black pepper. Heat the vegetable oil in a heavy pot over medium-high heat and brown the lamb on all sides, working in batches if necessary, about 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium, add the sliced onion and sauté until soft and translucent, about 6 minutes. Add the minced garlic and tomato paste, cook 1 minute until fragrant.
3. Stir in the diced tomatoes and scrape any browned bits from the bottom of the pot. Return the lamb to the pot and pour in the stock so the meat is mostly covered.
4. Add cumin, coriander, turmeric, cinnamon (or cinnamon stick), bay leaves, and 1 tsp salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes.
5. Add the potatoes, carrots, eggplant, red bell pepper, and sliced chili if using. Continue to simmer, covered, until the vegetables and lamb are tender, about 25–35 more minutes. Check liquid level and add a little more stock or water if it becomes too thick.
6. Remove bay leaves (and cinnamon stick if used). Stir in lemon juice and chopped cilantro and parsley. Adjust salt and pepper to taste. Serve hot with flatbread or rice.