La-ham murraq / saloona ~ Meat Stew
Like chicken and fish saloona this is very common throughout the UAE, indeed in some homes it is cooked twice a day. Because it can be accompanied by so many other things - rice, biryani or bread for example, it is a flexible dish.
A daily cooked Ramadan dish, it is popular for sending into the Mosques during the holy month as it is filling and nutritious. It is also one of the most famous Bedouin dishes.
Serve with dishes of sliced limes, dates, radishes, garlic chives, sliced white onion and buttermilk.
2 lbs (950gms) lamb shoulder
Clean lamb and cut into 3" (7.5cms) pieces with bone still in.
Boil lamb in 10 cups of water in a large pan. Lower heat and
simmer for 25 to 30 minutes. Meanwhile, peel potatoes and cut
into quarters, slice the carrots and chop tomatoes and onions.
From the book "The Complete United Arab Emirates Cookbook"
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