Culture Food

Speedy Beef Saloona for the Soul

May 20, 2014

Last week, that fateful day, I got super sick. Fever, flu, body pain, the works.

I was in a vegetative state on the couch, found solace from my tissue box and heaps of warm lemon/ginger water.
I don’t know how, but somehow I mustered up the will and energy to make something yummy. Something that would be close to the culinary equivalent of a big fat hug as Nigel Slater feels about potatoes.

I know what you’re thinking, she is probably talking about chicken soup, for her poor sick soul. But no, not this time. I wanted Saloona, that’s Arabic for curry in our Khaleeji dialect. Luckily, I had some protein in the form of “breakfast steak” tucked away in my freezer. I say luckily because it means that I don’t have to throw in chunky meat with bones into the pressure cooker. Mainly because I had no energy for this process.

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Flash fried beef

Flash fried beef

Almost ready

Almost ready

So here’s to my speedy Beef Saloona for the soul:

Speedy Beef Saloona for the Soul
Cuisine: Khaleeji
Author: Shaima Al Tamimi
Prep time:
Cook time:

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Total time:
Serves: 4
Ingredients
  • ½ cup chopped leeks
  • 1 chopped celery stick
  • 1 Tbsp coconut oil
  • 1 cup frozen peas
  • 2 choped carrots
  • 2 chopped potatoes (I kept the skins on)
  • 1 cup tinned tomatoes with paste
  • 1tsp garlic/ginger paste
  • 1 cup of snowpeas
  • 1 Tbsp Bzaar (Khaleeji mixed spice consisting of ground coriander, cardamom, cloves, cinnamon)
  • ½ a deseeded scotch bonnet Chilli (to help with my sinuses and wake up those dead tastebuds)
  • A packet of beef chunks with bones (I used what I had and it was chopped up fillet pieces)
  • 1 tsp saffron threads
Instructions
  1. In a hot pan with coconut oil, sear off the beef for a minute and set aside on a plate.
  2. In the same pan, on a medium saute the leeks, garlic/ginger paste, scotch bonnet and celery.
  3. Add in potatoes, carrots, saffron and bzaar mix.
  4. Stir well so the flavours start coming together.
  5. Throw in the seared beef, tomatoes and 2 cups of water. Cover and let simmer for 10 minutes.
  6. Lastly, turn off the heat, add the frozen peas and snow peas and cover the pan so it cooks in its own steam, but still maintains a crunch.
  7. This would typically be served with white rice, but I mostly eat brown rice nowadays and it was just as comforting.
  8. I was not in the right frame of mind to take detailed step by step pics, but I’m sure you empathise 🙂

 

Wishing you lots of Love & Yum

xx