FahsaLamb Stew with Fenugreek Froth

Name: Fahsa (Lamb Stew with Fenugreek Froth)
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Yemen
Ingredients: 800 g Lamb Shoulder (cut into chunks); 200 g Onion (finely chopped); 20 g Garlic (minced); 300 g Tomato (chopped); 30 g Tomato Paste; 8 g Cumin Powder; 4 g Turmeric Powder; 2 g Black Pepper; 10 g Salt; 40 g Ghee; 900 ml Meat Stock; 15 g Fenugreek Seeds (soaked until softened); 150 ml Water; 15 ml Lemon Juice; 60 g Sahawiq; 4 pcs Raqaq Bread

A Yemeni fahsa-style lamb stew cooked until tender and partly mashed, then served with whipped fenugreek. A heavy ovenproof pot substitutes for a traditional stone vessel.

Prep

25m

Cook

1h 45m

Serves

Estimated

Nutrition

Per serving

887kcal

Calories

48g

Protein

61g

Fat

40g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

800g
Lamb Shoulder (cut into chunks)
200g
Onion (finely chopped)
20g
Garlic (minced)
300g
Tomato (chopped)
30g
Tomato Paste
8g
Cumin Powder
4g
Turmeric Powder
2g
Black Pepper
10g
Salt
40g
Ghee
900ml
Meat Stock

Topping

15g
Fenugreek Seeds (soaked until softened)
150ml
Water
15ml
Lemon Juice

Serving

60g
Sahawiq
4pcs
Raqaq Bread

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Heat the ghee in a heavy pot over medium-high heat.
02
Add the onion and cook until richly golden. Stir in the garlic and cook briefly.
03
Add the lamb shoulder and brown it well on all sides so the pot develops a deep layer of flavor.
04
Stir in the tomato, tomato paste, cumin powder, turmeric powder, black pepper, and salt. Cook until the tomatoes break down and the spices smell fragrant.
05
Pour in the meat stock, bring to a simmer, cover, and cook gently until the lamb is very tender and the broth has reduced.
06
Mash a few tender pieces of lamb into the broth to thicken the stew slightly.
07
Whisk or blend the softened fenugreek seeds with the water until airy, then stir in the lemon juice.
08
Serve the stew piping hot with the fenugreek froth on top and sahawiq on the side.
09
Eat with the raqaq bread for dipping and scooping.

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