Saloonah Laham

Saloonah Laham Recipe from Oman - Hearty Lamb Stew with Cumin, Tomato Paste, and Turmeric Powder

Region / culture: Oman | Preparation time: 15 minutes | Cooking time: 3 hours | Servings: 4-5

Introduction

Saloonah Laham is a traditional Omani dish that is hearty, flavorful, and perfect for a comforting meal. This dish is made with tender chunks of beef or camel, cooked with a variety of vegetables and aromatic spices. It is typically served over a bed of white rice, making it a satisfying and delicious meal.

History

Saloonah Laham has been a staple in Omani cuisine for generations. It is a dish that is often prepared for special occasions and family gatherings. The slow cooking process allows the flavors to meld together, creating a rich and savory dish that is loved by many.

Ingredients

meat for 4 – 5 people (lamb, mutton, beef or camel)
5 cloves of garlic, smashed
1 tbsp of turmeric powder
1 large onion, chopped
3 medium tomatoes, chopped
3 – 4 cup of fresh vegetables chopped in big pieces (carrots, zucchini, eggplant, green beans, potatoes, okra and/or bell pepper)
3 tbsp of Omani mixed spices (or 1 tbsp ground coriander, 1 tbsp ground cumin, 0.5 tsp ground cinnamon, 0.5 tsp ground black pepper, and a couple of whole cloves)
3 tbsp of tomato paste
3 tbsp of fresh, chopped cilantro or parsley (optional)
fresh hot peppers or ground cayenne pepper, to taste
salt or bouillon, to taste
serve over white rice

How to prepare

Leave some meat on the bones (if any) and cut the rest into 1-inch cubes.
In a large pan, bring about 7 cups of water to a boil.
Add the meat.
After a few minutes, skim off the foam that collects on the top of the water with a spoon.
Add the smashed garlic and turmeric powder.
Cover and boil for a few hours, until the meat starts to become tender.
Add the chopped onion, tomato, vegetables, and the remaining ingredients.
Continue boiling until the meat and all of the vegetables are very tender.
Add water, if needed, to adjust the consistency to your preference (dry or soupy).
Serve the "saloonah" over white rice.

Variations

You can add different vegetables such as carrots, potatoes, or zucchini to the dish for added flavor and nutrition.
For a spicier version, increase the amount of cayenne pepper or add some chopped chili peppers.

Cooking Tips & Tricks

Be sure to skim off the foam that collects on the top of the water while boiling the meat to ensure a clear and clean broth.

- Adjust the amount of cayenne pepper and bouillon to suit your taste preferences.

- For a richer flavor, you can use bone-in meat and leave some meat on the bones while cutting the rest into cubes.

Serving Suggestions

Serve Saloonah Laham over a bed of fluffy white rice for a complete meal. You can also enjoy it with some fresh pita bread or a side salad.

Cooking Techniques

The key to making a delicious Saloonah Laham is to simmer the meat and vegetables slowly over low heat to allow the flavors to develop fully. Be patient and let the dish cook until the meat is tender and the vegetables are soft.

Ingredient Substitutions

If you cannot find camel meat, you can use beef as a substitute. You can also use lamb or goat meat for a different flavor profile.

Make Ahead Tips

Saloonah Laham can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the dish with fresh parsley before serving for a pop of color. You can also sprinkle some toasted sesame seeds or pine nuts on top for added texture.

Pairing Recommendations

Saloonah Laham pairs well with a refreshing cucumber and tomato salad, or a side of pickled vegetables. You can also serve it with a cool yogurt sauce on the side.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the dish in a saucepan over low heat until warmed through, adding a splash of water if needed to prevent sticking.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 12g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Saloonah Laham is a good source of Vitamin C, Vitamin A, and Iron.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Saloonah Laham is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Saloonah Laham is a delicious and comforting Omani dish that is perfect for a family meal or special occasion. With its tender meat, flavorful vegetables, and aromatic spices, this dish is sure to become a favorite in your household. Enjoy it over a bed of white rice for a satisfying and nutritious meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Saloonah Laham. It was many years ago, back when I was a young girl living in the bustling city of Beirut. I had always loved to cook, a passion that was passed down to me from my own grandmother, and I was always on the lookout for new and exciting recipes to try.

One day, I was wandering through the busy marketplace, the air filled with the intoxicating scents of spices and herbs, when I came across a small stall tucked away in a corner. The stall was run by a kind old woman with a twinkle in her eye and a smile that lit up her entire face. She was selling a variety of spices and herbs, each one carefully labeled and displayed in colorful jars.

As I browsed through her wares, the old woman struck up a conversation with me. She noticed the curiosity in my eyes and the eagerness in my voice when I talked about cooking. She smiled knowingly and asked me if I had ever tried making Saloonah Laham. I shook my head, admitting that I had never even heard of it before.

The old woman's eyes sparkled with excitement as she began to tell me about this traditional Lebanese dish. Saloonah Laham, she explained, was a hearty stew made with tender chunks of lamb, fragrant spices, and a rich tomato-based sauce. It was a dish that was meant to be shared with loved ones, a dish that brought families together around the dinner table.

I listened intently as the old woman described the process of making Saloonah Laham, from marinating the meat in a mixture of yogurt and spices to slow-cooking it until it was tender and flavorful. She shared with me the secret ingredient that gave the stew its signature depth of flavor – a pinch of cinnamon, added at just the right moment.

As she spoke, I could almost taste the dish in my mind. The warm, comforting flavors of cumin and coriander, the tangy sweetness of the tomatoes, the melt-in-your-mouth tenderness of the lamb. I knew that I had to try making Saloonah Laham for myself.

The old woman must have sensed my eagerness, for she reached behind her stall and pulled out a small, tattered notebook. Inside were handwritten notes, recipes passed down through generations of her family. She flipped through the pages until she came to the recipe for Saloonah Laham, her finger tracing the elegant script as she read out the ingredients and instructions.

I couldn't believe my luck. Here was a recipe for a dish that had been cherished by generations of Lebanese families, a recipe that had been lovingly passed down from mother to daughter for centuries. And now, it was in my hands, a precious gift from a kind stranger in a bustling marketplace.

I thanked the old woman profusely, promising to cherish the recipe and to pass it on to future generations. She smiled knowingly, her eyes twinkling with a mixture of pride and nostalgia. She knew that the tradition of Saloonah Laham would live on through me, a young girl with a passion for cooking and a love of sharing food with others.

I rushed home that day, clutching the tattered notebook to my chest like a precious treasure. I couldn't wait to try my hand at making Saloonah Laham, to honor the memory of the kind old woman in the marketplace and to pay homage to the rich culinary heritage of my Lebanese roots.

As I gathered the ingredients and set to work in the kitchen, I felt a sense of connection to my ancestors, to the women who had come before me and who had lovingly prepared this dish for their families. I could almost hear their voices whispering in my ear, guiding me through the steps of the recipe and urging me to pour my heart and soul into every pot and pan.

And when the time came to sit down at the dinner table and share the fruits of my labor with my own family, I knew that I had succeeded. The flavors of Saloonah Laham danced on our tongues, the warmth of the spices filling our bellies and our hearts. It was a moment of pure joy, a moment of connection and tradition that I would never forget.

And so, as I sit here now, a grandmother myself with a lifetime of cooking and sharing recipes behind me, I think back to that day in the marketplace and the kind old woman who shared with me the secret of Saloonah Laham. I am grateful for her generosity, for her wisdom, and for the gift of a recipe that has brought so much joy and connection to my family over the years.

I will continue to cook Saloonah Laham for as long as I am able, passing down the tradition to my own grandchildren and to anyone else who is willing to listen. For this dish is more than just a recipe – it is a piece of my heritage, a taste of my culture, and a reminder of the power of food to bring people together in love and community. And for that, I am forever grateful.