Instructions

1. Sautéing the meat

   In a deep pot over medium heat, heat the oil, then add the meat pieces and sauté until browned and their liquids have evaporated. · 8 min
2. Adding aromatics and spices

   Add the chopped onion and sauté with the meat until softened and golden, then add the garlic, ginger, Gulf spice mix, turmeric, and cinnamon, stirring for a minute until fragrant. · 3 min
3. Simmering the base

   Add the tomato paste and stir with the ingredients for a minute, then pour in the pureed tomatoes and add the pierced dried limes, allowing the mixture to simmer and thicken slightly. · 5 min
4. Simmering the meat

   Cover the meat with boiling water (around 4 to 5 cups), then cover the pot and let it cook over low heat until the meat is almost tender. · 40 min
5. Adding the vegetables

   Add the potato chunks, carrots, zucchini, whole green chili, and salt, then leave the pot over medium heat until the vegetables are tender and the gravy thickens to your liking. · 15 min
6. Serving

   Ladle the meat saloona into a serving dish, garnish with chopped fresh cilantro, and serve hot alongside white rice or Arabic bread.

Nutrition / serving

Chef's tips