66 | Experience Emirati Cuisine Lamb Saloona Ingredients Lamb Marination Lamb cutlets 180 gm Oil 20 ml Black pepper powder 1 gm Bezar Emiarti spice 1 gm Cardamom powder 1 gm Onion (cube) 15 gm Turmeric powder 4 gm Coriander powder 1 gm Lamb Process Carrots (cube) 80 gm Coriander leaves 1 gm Ghee 50 gm Garlic (minced) 15 gm Bezar Emirati spice 2 gm Lamb stock 300 ml Loomi 1 unit Potato (cube) 120 gm Red onion (cube) 60 gm Tomato (chopped) 110 gm Tomato paste 15 gm White pepper 1 gm Marrow (cube) 80 gm Oil 20 ml Instructions 1. In a bowl, mix the black pepper, turmeric powder, cardamom powder, coriander powder, half of the oil, the white onion, and the bezar Emirati spice. Add the lamb and mix well. Let it marinate in the fridge for 3-4 hours. Lamb Process 1. In a large pan, add the remaining oil and ghee and heat up. Pansear the lamb until golden brown, then remove and set aside. 2. In the same pan, add the red onion and garlic and saute for 3 minutes. Add the coriander leaves, loomi, and tomato paste. Cook for 5 minutes, or until the tomato paste releases its oil. 3. Add all the dry spices and the fresh tomato, and cook for 5 minutes. Add the vegetables and stock, bring to a boil, and then simmer until the vegetables are cooked. 4. Add the seared lamb and cook for an additional 15 minutes on medium-low heat. If the sauce is too watery, add cornstarch diluted in hot stock and let it thicken. 5. Serve hot with a side of rice and garnish with fresh coriander leaves.
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