Fahsa

🛒 Ingredients

• Lamb Shoulder (boneless) 180 g · 300 kcal
• Onion 60 g · 24 kcal
• Garlic 15 g · 23 kcal
• Green Chili Pepper 5 g · 2 kcal
• Crushed Tomatoes 120 g · 24 kcal
• Fresh Cilantro 5 g · 1 kcal
• Fenugreek Powder 15 g · 54 kcal
• Cumin Powder 1 g · 4 kcal
• Coriander Powder 1 g · 4 kcal
• Turmeric Powder 0 g · 2 kcal
• Black Pepper 0 g · 2 kcal
• Vegetable Oil 20 g · 176 kcal

👨‍🍳 Instructions

1. Soak fenugreek powder in a small amount of water for several hours or overnight; drain any excess water, then whip vigorously with a little fresh water until it forms a light, airy, and foamy paste (hulba). Set aside.
2. Cut lamb into small, stew-sized pieces. In a heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat and brown the lamb pieces thoroughly on all sides.
3. Add chopped onions, garlic, and green chilies to the pot with the lamb. Sauté until the onions are softened and translucent, about 5-7 minutes.
4. Stir in cumin, coriander, turmeric, and black pepper. Cook for another minute, allowing the spices to become fragrant.
5. Add crushed tomatoes and enough water or broth to cover the meat. Bring the mixture to a boil, then reduce heat, cover, and simmer for 2-3 hours or until the lamb is very tender and falling apart.
6. Once the meat is tender, use a fork to gently shred it directly in the pot. The stew should be thick; if too thin, simmer uncovered for a bit longer.
7. Transfer the hot stew to a preheated traditional stone pot (madara) or a heavy oven-safe dish. Stir in about half of the whipped fenugreek paste (hulba) into the stew.
8. Place the stone pot over high heat on the stove or under a broiler for a few minutes until the stew is bubbling vigorously and the surface develops a slight crust. This creates the signature Fahsa sizzle.
9. Garnish with the remaining whipped fenugreek paste and fresh cilantro. Serve immediately, traditionally with warm Yemeni bread (e.g., malawach or khubz).