Salona (Emirati Vegetable And Meat Stew)
The Quirky Foodster Team
Ingredients
- Lamb or chicken, cut into pieces — 600 g (1.3 lb)
- Vegetable oil — 3 tbsp
- Large onion, chopped — 1
- Garlic cloves, minced — 3
- Grated fresh ginger — 1 tbsp
- Ground coriander — 2 tsp
- Ground cumin — 1 tsp
- Ground turmeric — 1/2 tsp
- Black pepper — 1/2 tsp
- Chili powder (optional) — 1/4 tsp
- Canned or fresh chopped tomatoes — 400 g (14 oz)
- Medium potatoes, cubed — 2
- Medium carrots, sliced — 2
- Small eggplant, cubed — 1
- Water or stock — 750 ml (3 cups)
- Salt, — to taste
- Fresh cilantro, chopped, for garnish
Method
- Heat the oil in a large pot over medium-high heat. Brown the meat pieces on all sides, about 6–8 minutes. Remove and set aside.
- In the same pot, add the onion and cook until softened, about 5 minutes. Add the garlic and ginger, cooking for a further minute until fragrant.
- Stir in the coriander, cumin, turmeric, pepper, and chili powder (if using), cooking for 1 minute to toast the spices.
- Add the tomatoes and return the browned meat to the pot. Stir well to combine.
- Pour in the water or stock, bring to a simmer, cover, and cook for 40–50 minutes until the meat is nearly tender.
- Add the potatoes and carrots, and simmer for 15 minutes. Add the eggplant and continue cooking for a further 10–15 minutes until all the vegetables and meat are fully tender.
- Season with salt to taste. Garnish with fresh cilantro and serve hot with rice or bread.
Introduction: Salona is a fragrant, tomato-based stew of meat and mixed vegetables, gently spiced with a blend of regional spices, and typically served with plain rice or bread for a satisfying midday meal.
Cultural Background: Salona is a fragrant, tomato-based stew of meat and mixed vegetables, gently spiced with a blend of regional spices, and typically served with plain rice or bread for a satisfying midday meal. A common feature on Emirati family tables, salona showcases the balance of subtle spicing and hearty, wholesome ingredients characteristic of everyday Gulf home cooking.
Tips: Browning the meat first builds a deeper flavor base for the stew. Add the vegetables in stages according to their cooking times so nothing becomes overcooked or mushy. Salona tastes even better the next day, once the spices have had time to meld fully.
Variations: Add okra or zucchini for extra vegetables. Use bone-in chicken for a richer, more flavorful broth. Vegetarian version: omit the meat, use vegetable stock, and add chickpeas for protein.
Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat in a pot over medium heat for 8–10 minutes, stirring occasionally, until piping hot throughout.
FAQs:
Q: Can I make salona with chicken instead of lamb?
A: Yes, chicken is a common and equally traditional substitute, and it cooks somewhat faster than lamb.
Q: What is salona typically served with?
A: It's most commonly served with plain steamed rice or Emirati flatbread to soak up the flavorful sauce.
Q: Can salona be made in a slow cooker?
A: Yes, brown the meat and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 5–6 hours, adding the more delicate vegetables in the last hour.
- Lamb or chicken, cut into pieces — 600 g (1.3 lb)
- Vegetable oil — 3 tbsp
- Large onion, chopped — 1
- Garlic cloves, minced — 3
- Grated fresh ginger — 1 tbsp
- Ground coriander — 2 tsp
- Ground cumin — 1 tsp
- Ground turmeric — 1/2 tsp
- Black pepper — 1/2 tsp
- Chili powder (optional) — 1/4 tsp
- Canned or fresh chopped tomatoes — 400 g (14 oz)
- Medium potatoes, cubed — 2
- Medium carrots, sliced — 2
- Small eggplant, cubed — 1
- Water or stock — 750 ml (3 cups)
- Salt, — to taste
- Fresh cilantro, chopped, for garnish
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