Long ago I shared with you a way of making an amazing Arabian Chicken stew, and today I’m sharing a mouthwatering recipe for Arabian Lamb Stew.
I am using a pressure cooker to make my life easy. Lamb takes time to cook and so does beef. Having a pressure cooker makes cooking fun, and saves a lot of time. I used to fear pressure cookers, but when you learn how to use it, it turns to the best gadget in the kitchen.
The Arabian lamb stew I’m sharing today, also called Saloonat Laham in Arabic is a popular dish in the gulf area. It is cooked almost three to four times a week and it’s delicious, you can’t get bored of it.
Every country has its own unique touch to this dish. The taste will differ from Bahrain to Kuwait, to UAE, but it will still make you addicted.
Making Arabian Lamb Stew.
Lamb stew is usually served with rice, but it can be served with bread too. In case you are serving this stew with bread, it’s best if you keep the stew consistency thick.
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- 500 gm lamb cubes
- 1 large onion chopped
- 1 large potato cut into cubes
- 3 garlic cloves minced
- ¼ cup tomato paste
- Salt to taste
- 2 cups hot water
- 3 whole cardamom
- ¼ teaspoon cinnamon powder
- 3 whole cloves
- ½ teaspoon cumin
- 1 ½ tablespoon Yamani spice mix recipe in Mandi post.
- In a pressure cooker, add oil and when hot add the onion and fry until translucent.
- Add the lamb and stir on medium heat until the lamb has light brown patches.
- Add the spices and the garlic. Stir for one minute.
- Add the tomato paste and water, let it come to a boil. Add the potato and cover the pressure cooker.
- Keep the heat on medium-high, and after the first whistle, reduce heat to low and let it cook for 15 minutes.
- Turn off heat, and leave the pressure cooker to release the steam and pressure completely. Do not attempt to open the pressure cooker at this point it’s dangerous.
- Your lamb stew is ready to serve.