Gulf-Style Meat Salona (Meat Stew)

Ingredients

• 1 kg bone-in meat pieces (neck, shoulder, or rib), or as desired
• 2 eggplants, peeled and cut into large cubes
• 2 carrots
• 2 potatoes, peeled and cubed
• 2 zucchinis, cubed
• Cauliflower, optional
• 1 large onion, finely chopped
• 2 garlic cloves, minced or crushed
• Peeled and chopped tomatoes
• Spices: turmeric, cardamom, cinnamon, black pepper, ginger, meat spice blend, mixed spices, salt
• Cinnamon sticks
• Bay leaves
• Tomato paste
• 2 cups rice
• 3 cups meat stock
• To make Dawood Basha the way Rana does, click: Dawood Basha with Rice

Method

1. Place boiling water in a pot and add the meat pieces until they start to boil.
2. Turn off the heat, drain and rinse the meat, then return it to the pot and set aside.
3. Sauté the onion in a little corn oil until soft, then add the garlic.
4. Add the meat pieces, spices, bay leaves and cinnamon sticks.
5. Stir well, then add the tomatoes, tomato paste and enough water to cover. Simmer on low heat for 2 hours.
   Timers: 120 min
6. Meanwhile, deep-fry the vegetables separately in plenty of oil (eggplant / potatoes / carrots / zucchini / cauliflower), frying each type separately. Drain on kitchen paper to absorb excess oil.
7. After 2 hours, add salt. Reserve some of the cooking stock for the rice, strain it, and cook the rice with the stock. Begin adding the fried vegetables to the pot.
   Timers: 120 min
8. Start by adding the potatoes, after 15 minutes add the carrots, then after another 15 minutes add the zucchini and eggplant.
   Timers: 15 min
9. Let everything simmer together for about 30 minutes on low heat until all ingredients are tender.
   Timers: 30 min
10. Rice: 2 cups rice, washed well and soaked in hot water with a pinch of salt for about 20 minutes.
    Timers: 20 min
11. Place 3 cups of the strained cooking stock in a pot. When it comes back to a boil, add the drained rice and check the seasoning.
12. Cook covered on high heat until the water evaporates, then reduce the heat and let the rice steam for 20–30 minutes until cooked and dry.
    Timers: 30 min