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Emirates Food Channel

Lamb Salounah

Chef Saud Al Matrooshi
Executive Sous Chef
The only thing I like better than talking about food is cooking it.




  • 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.

  • 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.