Omani Lamb Saloona

1Preparation

1. Chop the onions, crush the garlic, and grate the ginger and tomatoes.
2. Peel and cut the potatoes and carrots.
3. Pierce the dried limes with a knife.

2Cooking

1. Heat the oil in a pot and fry the onions until golden.

   🔥 medium heat⏱ 8 min timer
2. Add the lamb and brown it on all sides.

   🔥 high heat⏱ 7 min timer
3. Add the garlic, ginger, chili, spices and dried limes and stir for a minute.

   🔥 medium heat⏱ 1 min timer
4. Add the tomatoes and tomato paste and cook until the sauce thickens and oil shows at the edges.

   🔥 medium heat⏱ 7 min timer
5. Pour in the water, add salt, cover and simmer until the lamb is nearly tender.

   🔥 low heat⏱ 55 min timer
6. Add the potatoes and carrots and cook until the vegetables and lamb are fully tender and the sauce has thickened slightly.

   🔥 low heat⏱ 22 min timer

3Serving

1. Remove the dried limes, ladle the saloona into a deep dish and sprinkle with coriander.
2. Serve with white rice or Omani lemon rice.

💡 Tips & common mistakes

• Common mistake: adding the potatoes with the lamb at the start. They fall apart before the lamb is tender.
• Leave the lid off for the last 10 minutes if you want a thicker sauce.
• A pressure cooker cooks the lamb in about 25 minutes before the vegetables go in.

🔁 Substitutions

• Veal cubes work the same way.