Yemeni Spiced Lamb Saloona

Ingredients

• 500g (1.1 lb) lamb, cut into chunks 500g (1.1 lb) lamb, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon hawaij spice blend 1 teaspoon hawaij spice blend
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 black lime (loomi), pierced 1 black lime (loomi), pierced
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb chunks to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, ground turmeric, and hawaij spice blend. Cook for a minute to toast the spices and release their flavors.
4. 4.
   Add the diced tomatoes, sliced carrots, cubed potatoes, and pierced black lime to the pot. Pour in the beef or vegetable broth.
5. 5.
   Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the Saloona for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Remove the black lime from the pot before serving. Garnish with fresh cilantro or parsley.
8. 8.
   Serve the Spiced Lamb Saloona hot with Yemeni flatbread or rice.

Treat your ingredients with care...

• Black lime — The black lime adds a unique tangy flavor to the dish. If you can't find black lime, you can substitute it with the juice of a fresh lime or lemon.
• Hawaij spice blend — If you don't have hawaij spice blend, you can make your own by combining ground cumin, ground coriander, ground turmeric, and a pinch of ground cardamom.

Tips & Tricks

• For a richer flavor, marinate the lamb chunks with the spices for a few hours or overnight before cooking.
• If you prefer a thicker stew, you can mash some of the cooked potatoes and carrots to create a thicker consistency.
• Adjust the spiciness of the dish by adding more or less hawaij spice blend according to your taste preferences.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Serve the Saloona with a squeeze of fresh lemon juice for an extra burst of acidity.

Serving advice

Serve the Spiced Lamb Saloona in deep bowls, allowing the aromatic broth to surround the tender lamb and vegetables. Accompany it with warm Yemeni flatbread or fluffy rice to soak up the flavorful juices.

Presentation advice

Garnish the Spiced Lamb Saloona with a sprinkle of fresh cilantro or parsley on top. The vibrant green herbs will add a pop of color to the dish and enhance its visual appeal.