Prep Time 20 Min
Cook Time 70 Min
Servings4 servings People
Calories350 kcal
I often make Salona, a hearty lamb stew that’s perfect for family dinners. It’s typically served on special occasions but can be made any day when you want a warm, satisfying meal. The combination of tender meat with aromatic spices makes it truly comforting. One thing I’ve noticed is that letting the lamb brown a little before adding the other ingredients really enhances the flavor. It’s a practical dish because it can simmer while you take care of other tasks around the kitchen.
Ingredients
- 2.2 pounds of lamb, bone-in, cut into pieces
- 2 large onions, chopped
- 2 cloves garlic, minced
- 2 green bell peppers, chopped
- 1 large potato, cut into chunky cubes
- 1/4 teaspoon black pepper
- 1 green bell pepper, diced
- 3 large tomatoes, finely chopped
- 1/2 cup tomato sauce
- 1 cup fresh cilantro, chopped
- 2 tablespoons lemon juice
- 2 tablespoons flour
- 1 teaspoon each: salt, mixed spices, and whole cumin seeds
- 2 teaspoons ground cumin
- 1 tablespoon fresh ginger, minced
- 2 teaspoons ground coriander
- 1/2 teaspoon each: dried lime, ground cardamom, and chili powder
- 2 tablespoons olive oil
- 3 bay leaves
- 1 cinnamon stick
- 3 whole cardamom pods
- 2 pieces of dried lime
Instructions
- Mix the flour, ground cumin, ground coriander, salt, black pepper, dried lime, ground cardamom, chili powder, and mixed spices in a small bowl. Rub this mixture onto the lamb pieces.
- Heat the olive oil in a large pot over medium heat. Add the lamb and cook until browned on all sides, then remove it from the pot and set aside.
- Sauté the onions, garlic, green bell peppers, and ginger in the same pot until soft.
- Add the browned lamb back to the pot, followed by the tomatoes, tomato sauce, bay leaves, cinnamon stick, ground cumin, ground coriander, cardamom, dried lime, and salt. Stir everything well and pour in a cup of water.
- Cover and simmer on low heat for about 60 minutes until the lamb is tender.
- Stir in the potatoes, green bell pepper, and additional water if necessary. Cover and continue to cook for another 30 minutes.
- Add the fresh cilantro and lemon juice, stirring gently.
- Serve the salona hot, best enjoyed with rice.
What I Notice When Cooking
- This stew develops more flavor the longer it cooks, so I often let it simmer for an extra 15 or 20 minutes.
- Using fresh cilantro at the end really brightens the dish and adds a nice freshness.
- It goes really well with fluffy rice, which helps soak up the rich sauce.
Small Adjustments
- Make sure to brown the meat well; this adds a caramelized flavor that enhances the stew.
- If the sauce feels too thick towards the end, adding a bit of water can help balance it out.
- For a different protein, chicken works just as well and reduces the cooking time slightly.
Storage and Reheating
Salona can be stored in the fridge for about three days. I usually keep it in an airtight container. Reheating on the stove is best, as this retains the flavor and texture of the meat. Just add a splash of water to bring it back to a nice consistency.
Nutritional Notes
A serving of this dish typically provides around 300-400 calories, depending on portion size and whether you serve it with rice. The lamb offers a good source of protein, along with essential vitamins and minerals.
