Saudi
Jalamah
Jalamah is a Saudi lamb dish from the southern regions, often cooked for Eid with fresh meat, onions, and warm spices. The lamb is simmered in its own juices until tender, glossy, and fragrant, then served with rice or flatbread.
Watch it madeChef Kayum Kitchen · 8:19
Ingredients
- Bone-in lamb shoulder or leg, cut into small pieces with some fat500g
- Yellow onion, finely chopped1 large
- Garlic, minced2 cloves
- Green chili, slit1
- Ghee or rendered lamb fat1 tbsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Ground black pepper1/2 tsp
- Ground cardamom1/4 tsp
- Turmeric1/4 tsp
- Cinnamon stick1 small
- Cloves2
- Salt3/4 tsp, or to taste
- Hot water1/2 cup, as needed
- Fresh cilantro or parsley, chopped2 tbsp
Method
- Rinse the lamb quickly if needed, drain very well, and pat it dry so it browns rather than steams.
- Heat the ghee or lamb fat in a heavy pot over medium-high heat, then add the lamb pieces and sear until lightly browned on several sides.
- Add the chopped onion and cook, stirring often, until it softens and begins to turn golden around the edges.
- Stir in the garlic and slit green chili, then cook for 1 minute until fragrant.
- Add the cumin, coriander, black pepper, cardamom, turmeric, cinnamon stick, cloves, and salt, and stir until the lamb is well coated with the spices.
- Reduce the heat to low, cover the pot tightly, and let the lamb cook in its own juices for 20 minutes, stirring once or twice.
- Add 1/2 cup hot water only if the pot looks dry, then cover again and simmer gently for 30 to 40 minutes until the lamb is tender.
- Uncover the pot and cook for 5 to 10 minutes more, stirring occasionally, until the liquid reduces to a thick, glossy coating around the meat.
- Taste and adjust the salt, discard the cinnamon stick if desired, and finish with chopped cilantro or parsley.
- Serve hot with Saudi rice, tamees, or flatbread to scoop up the spiced onion gravy.
Common questions
Can I substitute boneless lamb or another meat in Jalamah?
Yes. Boneless lamb works well; cut it into slightly larger chunks and reduce the simmering time by 10 to 15 minutes. Beef chuck can work too, but it needs longer cooking and may lose the classic lamb flavor.
How long does Jalamah take to cook until the lamb is tender?
After browning and adding spices, expect about 20 minutes covered in its own juices, then 30 to 40 minutes simmering with a little water if needed. Very tough lamb may need an extra 10 to 20 minutes.
What are the most common mistakes when making Jalamah?
The biggest mistakes are not drying the lamb before browning, adding too much water early, and cooking on too high heat. That can make the meat steam or scorch the spices instead of developing deep flavor.
How should I store leftover Jalamah and reheat it?
Cool it quickly, then refrigerate in a sealed container for up to 4 days. Reheat gently on the stove with a splash of water if needed. It also freezes well for up to 2 months.
What is the best way to serve Jalamah?
Serve it hot with plain rice, flatbread, or crisp salad. Spoon some of the spiced cooking juices over the top, and add extra slit chili or fried onions if you want a stronger finish.