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1
Simmer the Lamb
60 Mins
Gentle simmer, ~95°C (200°F)
Put the lamb chunks in a large, heavy pot with the 1,200 ml of water, the turmeric and half the spice blend. Bring to the boil, skim off any froth, then cover and simmer gently for 60 minutes until the meat is almost tender. Lift the lamb out onto a plate and keep the stock — that stock is the base of the stew.
Skim the froth in the first 10 minutes; it keeps the broth clear and sweet-tasting.
Done when: The lamb is almost tender and yields when pressed with a fork; the stock smells warm and spiced.
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2
Fry the Tomato Base
10 Mins
Medium heat, ~175°C (350°F)
Heat the oil in the same pot over medium heat. Fry the chopped onion for 5 minutes until soft and golden, then stir in the garlic, ginger and the rest of the spice blend and cook for 1 minute until fragrant. Add the chopped tomatoes and the tomato paste and cook for 3 minutes until the tomatoes break down into a thick, dark red base.
Frying the tomato paste until it darkens a shade is what gives saloona its deep colour — raw paste tastes sharp and tinny.
Done when: The base is thick, dark red, and smells sweet and spiced.
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3
Add the Vegetables & Dried Lime
25 Mins
Gentle simmer, ~95°C (200°F)
Return the lamb and its stock to the pot. Add the potato, carrot, eggplant, zucchini, bell pepper, green chilli and the pierced dried limes. Bring back to a gentle simmer, cover, and cook for 25 minutes until the potato is tender and the lamb falls easily from the bone. The meat must reach 74°C (165°F) at the thickest part. Taste and adjust the salt.
Keep the simmer gentle — a hard boil breaks the vegetables apart and clouds the broth.
Done when: The potato is tender all the way through, the lamb pulls easily from the bone, and the broth is rich and spoonable.
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4
Cook the White Rice
20 Mins
Low heat, ~120°C (250°F)
While the stew finishes, cook the rice: put the drained rice and the 600 ml of water in a heavy pot with a pinch of salt, bring to the boil, cover tightly and cook on the lowest heat for 18 to 20 minutes. Rest for 5 minutes, then fluff gently with a fork.
Do not lift the lid while the rice cooks — the trapped steam is what finishes the grains evenly.
Done when: The rice is fluffy and separate, and the liquid is absorbed.
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5
Rest & Finish
5 Mins
Low heat, ~120°C (250°F)
Take the pot off the heat and let the stew rest for 5 minutes. Fish out the dried limes and discard them. Stir in half the chopped coriander and check the seasoning — a squeeze of fresh lime at this point brightens the whole pot if the dried limes were mild.
Always remove the dried limes before serving; biting into one is intensely bitter.
Done when: The stew is steaming hot, the broth tastes balanced between tomato, spice and lime, and the vegetables hold their shape.
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6
Serve over Rice
5 Mins
Serve hot, above 63°C (145°F)
Spoon the white rice onto a wide platter or into deep bowls, then ladle the stew generously over the top so the broth soaks into the rice. Scatter with the remaining chopped coriander and serve at once, with the extra broth in a jug on the side for anyone who wants more.
Serve saloona the Omani way — stew spooned over rice, eaten with a spoon, with everyone helping themselves from the middle of the table.
Done when: The platter is served hot, above 63°C (145°F), with the rice glossy from the broth.
auto_awesome Finishing Touches & Plating
Ladle the saloona generously over white rice, scatter with fresh coriander, and put the extra broth in a jug on the side.
Oman
7h 35m
France
Vietnam