Instructions

1. Sautéing the Onion

   Heat the vegetable oil in a deep pot over medium heat, then add the chopped onion and stir until wilted and golden. · 5 min
2. Adding Aromatics

   Add the minced garlic and grated ginger, and sauté the ingredients for one minute until fragrant. · 1 min
3. Browning the Meat

   Add the meat pieces and sear them well with the onion until they change color and are lightly browned on all sides. · 7 min
4. Adding the Spices

   Add the mixed spices, turmeric, coriander, and tomato paste, stirring the meat constantly for two minutes until the mixture is well combined. · 2 min
5. Cooking the Meat

   Pour in the pureed tomato and boiling water, and add the dried limes. Then cover the pot and let it simmer on low heat until the meat is halfway cooked. · 25 min
6. Adding Vegetables and Simmering

   Add the potatoes, carrots, zucchini, salt, and green chili peppers. Cover the pot and let the saloona simmer until the vegetables are tender and the broth thickens. · 15 min
7. Serving

   Pour the saloona into a serving dish and serve it hot alongside steamed white rice or ragag bread.

Nutrition / serving

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