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Loading...Galayet Bandora is a beloved home-style dish from Jordan, featuring tender cubes of lamb slow-simmered with ripe tomatoes, plenty of garlic, and a gentle blend of warming spices. The name translates to 'sautéed tomatoes' in Levantine Arabic, and the magic lies in how the tomatoes melt down into a thick, glossy sauce that clings to every piece of meat. Traditionally served over steaming basmati rice or scooped up with warm pita, it is the kind of soulful, comforting food found in family kitchens across Amman.
Prep Time15 mins
Cook Time50 mins
Total Time65 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 440 kcalCalories
- 25 gFat
- 7 gSaturated Fat
- 15 gCarbs
- 4 gFiber
- 8 gSugar
- 38 gProtein
- 650 mgSodium
- 820 mgPotassium
- 80 mgCalcium
- 4 mgIron
- 32 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the Lamb
- 1.5 lb (680 g) boneless lamb shoulder, trimmed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 6 garlic cloves, minced
For the Tomato Sauce
- 2 lb (900 g) ripe Roma tomatoes, peeled and roughly chopped
- 1 red bell pepper, cored and sliced into thin strips
- 2 green chili peppers, optional, slit lengthwise
For the Spices
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
To Serve
- 1/4 cup chopped fresh flat-leaf parsley, plus extra for garnish
- Steamed basmati rice or warm pita bread
Directions
- Pat the lamb cubes dry with paper towels. Heat the olive oil in a heavy Dutch oven or deep skillet over medium-high heat. Add the lamb and brown on all sides, about 6 minutes total. Transfer to a plate and set aside.
- Reduce the heat to medium. Add the chopped onion to the same pot and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
- Add the turmeric, cinnamon, salt, and black pepper directly to the pot. Stir constantly for 30 seconds to toast the spices, then immediately add the chopped tomatoes, bell pepper, and green chilies if using. Stir well, scraping up the browned bits from the bottom of the pot.
- Return the browned lamb and any accumulated juices to the pot. Stir to combine, bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 40 minutes, stirring once or twice, until the lamb is fork-tender.
- Uncover the pot and simmer for 10 more minutes to thicken the sauce into a glossy, jammy consistency that coats the lamb. The tomatoes should break down completely and the oil should pool slightly at the edges.
- Stir in the 1/4 cup of parsley. Taste and adjust salt and pepper as needed.
- Spoon the galayet bandora over fluffy basmati rice or serve alongside warm pita bread so the rich tomato sauce can be soaked up. Garnish with the extra parsley just before serving.
Cook’s Notes
- To peel tomatoes easily, score a small X on the bottom, blanch in boiling water for 30 seconds, then transfer to an ice bath; the skins slip right off.
- For deeper flavor, ask your butcher for bone-in lamb shoulder and use the bones during the simmer, removing them before serving.
- If your tomatoes are on the tart side, add a small pinch of sugar to balance the acidity of the finished sauce.
- A drizzle of pomegranate molasses over each serving adds a traditional sweet-tart note common in Jordanian cooking.
- For a lighter version, swap the lamb for bone-in chicken thighs and reduce the simmer time to 25 minutes.
