Beef Saloona

90 minutes


Beef Saloona Recipe
Club Noor

by Zain Al Zayani

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500 g  beef shoulder (ask butcher to chop it in cubes about 3 inches, bone in)

2 tbsp  coriander powder

Salt and black pepper to taste

A dash of cinnamon powder

2 red onions, chopped

Up to 5 cups of water

Vegetable stock (or 2 - 3 vegetable stock cubes)

3 potatoes, roughly chopped

3 summer squash, roughly chopped

2 carrots, roughly chopped

5 zucchinis, roughly chopped

5 tomatoes, roughly chopped

1-2 bunches fresh coriander, roughly chopped

1 bag frozen okra

Up to 3 teaspoons tomato paste

1 tsp  turmeric powder

2 tbsp Noor Oil



Saloona, or stew, is quite common in the Gulf cuisine as it is a great accompaniment to rice.  It tastes just as delicious with bread.  The meat can easily be replaced with chicken or shrimp.

Steps Involved:

Heat the Noor Oil in a large pot. 

Meanwhile, sprinkle some cinnamon, salt and pepper on the beef. Place it carefully in the pot and sear it on all sides. Once slightly browned, remove the beef and set aside. 

In the same pot, fry the coriander powder to bring out the flavors. Then fry the onion until soft, followed by the tomato paste and stir to incorporate. Pour in half the water and mix. Bring to a boil and add turmeric, potatoes, summer squash, carrots and beef. Cover and simmer for an hour. Keep stirring every once in a while.

Once the meat starts to soften, add the chopped tomatoes and zucchinis. Cover and continue to simmer gently. Add the okra and coriander, then season with salt and pepper according to taste. Let it simmer till the meat is tender. Once the meat is very tender, remove and serve.


Beef Saloona is a great accompaniment to rice. It tastes just as delicious with bread.  

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