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Arabian Lamb Stew Recipe

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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.

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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.

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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.

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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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More Arabic Dishes:

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Arabian Lamb Stew Recipe

4.8 from 5 votes
Print Rate
Course: Main
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3


  • 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.
  • Oil


  • 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.
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  1. So delicious and comforting…perfect for this time of year.

  2. Salaam Muna,
    This recipe looks so delicious and I can’t wait to try it out.
    I was wondering whether this could be made in a slow cooker, and if so, would I need to change anything.

    • munatycooking

      Wa Alaikum Assalam, It is a delicious dish Maryam :). Yes, you can make this dish in a slow cooker, but you have to brown the meat and onion first, then add all the ingredients in the slow cooker. I guess you’ll need around 3 cups broth or water. Good Luck!

      • Hi hun,
        Just wondering if this can be made without a pressure cooker ?

        • munatycooking

          Hi Amanda! You can make this stew without using a pressure cooker but you have to let it cook on medium high for one hour and a half!

  3. Assalammualaykum
    I have a question,
    In the ingredients section you wrote “3 whole clove” under ¼ teaspoon cinnamon powder. What does the “ 3 whole clove “ referring to?

    Thank you 🙂

    • munatycooking

      Wa alaikum assalam. I meant 3 whole cloves it is a spice that mostly used in Arabian and Indian dishes. In Arabic it is called “Mismar” مسمار 🙂

  4. Neelum Sayadain


    You have mentioned 1 1/2 tablespoon of Yemeni spice mix which also contain the spice/herbs listed above this point, do you need to add all this or is it either the Yemeni spice mix or the list of ingredients mentioned at the above this point?

    Thank you ?

  5. Vlady Salazar

    I’m not from Arab descent but interested in making this dish. what is in the Yemeni spice mix?…. thanks

    • munatycooking

      Hi Vlady, If you type Mandi in the search bar a recipe will appear and it has the Yemeni spice mix ingredients in it.

  6. I doubled the cardamom pods, doubled the potatoes, and increased the garlic to 5 cloves. I also tried this dish both in the pressure cooker and simmering on a stove top. I personally like it better on the stovetop because I feel the flavor really seeps into the meat and potatoes much more. But, of course, it takes a lot more time on the stovetop plus I had to add about three extra cups of water. With these alterations, this turned out amazing!

  7. Hi Muna! I’m in Dubai too! Where is that delicious looking bread from? I’m looking forward to making this tonight. Do you also make this dish with goat or mutton meat?

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