Meat saloona

Name: Meat saloona
Total time: 60 min
Yield: 12
Cuisine: Emirati
Ingredients: 1 kg lamb, cubed; 2 onions and 3 garlic cloves; 4 tomatoes; 2 green peppers and 2 carrots; 2 potatoes; 4 tbsp ghee; 5 cups lamb broth; Turmeric, cardamom, cinnamon, salt, pepper and parsley

The everyday Gulf stew: lamb and vegetables in a light broth beside plain rice — every quantity in grams, calories per serving.

290kcal17 gprotein60 minPrep

Per serving · 300 g

290

kcal

17 g

protein

29 g

carbs

12 g

fat

Prep: 60 minServes: 12Whole dish: 3600 gWhole dish energy: 3480 kcal

Ingredients

1 kg lamb, cubed1000 g
2 onions and 3 garlic cloves250 g
4 tomatoes480 g
2 green peppers and 2 carrots260 g
2 potatoes300 g
4 tbsp ghee56 g
5 cups lamb broth1200 g
Turmeric, cardamom, cinnamon, salt, pepper and parsley20 g

Whole dish: 3600 g

Method

1
Soften the onion in the ghee over medium heat.
2
Add the garlic for a minute, then the tomato, green pepper, carrot and spices.
3
Add the potato and the lamb and pour in the broth.
4
Cover and simmer for an hour until the meat is tender and the broth has body.
5
Adjust the salt, scatter parsley, and serve with white rice or bread.

Enjoy it

Log it in Fodi in one tap — a serving, half of one, or by the gram.

300 g · 290 kcal

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