The only thing I like better than talking about food is cooking it.
Black pepper powder4 g
Bzar spice1 g
Cardamom powder3 g
Carrot (fresh cubes)420 g
Coriander leaves (chopped)20 g
Coriander powder1 g
Corn flour (diluted)18 g
Corn oil40 ml
Emirati ghee50 g
Garlic (chopped)40 g
Ibzar spice4 g
Lamb cutlet720 g
Lamb stock1.3 ltrs
Lime (dry)1 pcs
Onion (chopped)15 g
Potato (cubes)580 g
Red onion (chopped)200 g
Tomato (chopped)400 g
Tomato (chopped tinned)420 g
Tomato paste68 g
Turmeric powder15 g
White pepper1 g
Step 1 lamb salounah preparation
In a large deep bowl, mix all the dry and wet ingredients (2 g black pepper powder, 2 g turmeric powder, 1 g cardamom powder, 1 g coriander powder, 1 g salt, 18 g corn oil, 15 g chopped onion and 1 g bzar spice) until you form a flavoursome marinade paste.
Add the lamb cutlets (720 g) and coat them well in the mixture. Leave the cutlets to marinate in the fridge for 3 hrs.
Remove from the fridge and pan-fry both sides of the cutlets on a high heat, until they are cooked to your taste.
Remove from the heat and set aside to use later in your Salounah recipe.
Step 2 lamb salounah sauce preparation
Salounah sauce preparation
Put a large pan with oil (20 g) and ghee (50 g) on high heat, add onion (200 g) and garlic (40 g), and sauté for 3 minutes.
Next, add the coriander leaves (20 g), dry lime (1 g) and tomato paste (68 g), and cook for 5 minutes.
Continue by adding all the dry spices (1 g white pepper powder, 4 g ibzar spice, 13 g turmeric powder, 2 g black pepper powder and 2 g cardamom powder) and fresh tomatoes (400 g), and cook for another 3 minutes, stirring continually. Then add into all the remaining vegetables (580 g potato cubes and 420 g fresh carrot cubes) with the lamb stock (1.3 kg), and bring everything to boil.
Once boiling, cover the pot with a lid and reduce the heat to medium. Let the mixture simmer, checking it regularly, until your vegetables are well cooked.
Lastly, add the diluted corn starch (18 g) and stir well to incorporate. Simmer until your sauce has reached the desired consistency, and at then add your previously cooked lamb cutlets.
Reduce the heat to low and let it all simmer together, covered with a lid, for an additional 20 minutes.