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- Serves 4 – 5 people
- meat for 4 – 5 people (lamb, mutton, beef or camel)
- 5 cloves of garlic, smashed
- 1 tablespoon of turmeric powder
- 1 large onion, chopped
- 3 medium tomatoes, chopped
- 3 – 4 cups of fresh vegetables chopped in big pieces (carrots, zucchini, eggplant, green beans, potatoes, okra and/or bell pepper)
- 3 tablespoons of Omani mixed spices (or 1 tablespoon ground coriander, 1 tablespoon ground cumin, ½ teaspoon ground cinnamon, ½ teaspoon ground black pepper, and a couple of whole cloves)
- 3 tablespoons of tomato paste
- 3 tablespoons of fresh, chopped cilantro or parsley (optional)
- fresh hot peppers or ground cayenne pepper, to taste
- salt or bouillon, to taste
- serve over white rice
- Leave some meat on the bones (if any) and cut the rest into 1 inch cubes.
- In a large pan, bring about 7 cups of water to boil.
- Add the meat.
- In a few minutes, skim off the foam that collects on the top of the water with a spoon.
- Add the smashed garlic and turmeric powder.
- Cover and boil for a few hours, until the meat starts to get tender.
- Add the chopped onion, tomato, vegetables, and the rest of the ingredients.
- Boil until the meat and all of the vegetables are very tender.
- Add water, if needed, to make it as dry or as soupy as you like it.
- Serve the "saloonah" over white rice.