Saltah

🛒 Ingredients

• Lamb (boneless, lean) 150 g · 375 kcal
• Potato 70 g · 56 kcal
• Carrot 40 g · 16 kcal
• Onion 40 g · 16 kcal
• Canned diced tomatoes 100 g · 18 kcal
• Garlic 10 g · 15 kcal
• Green chili pepper 5 g · 2 kcal
• Vegetable oil 10 g · 90 kcal
• Ground fenugreek seeds 15 g · 50 kcal
• Cumin powder 1 g · 0 kcal
• Coriander powder 1 g · 0 kcal
• Turmeric powder 1 g · 0 kcal
• Black pepper 1 g · 0 kcal

👨‍🍳 Instructions

1. To prepare the hulbah, soak ground fenugreek seeds in a bowl with about 1/2 cup of water for at least 30 minutes, or preferably a few hours, until softened.
2. Meanwhile, heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Add chopped onions and sauté until translucent, about 5-7 minutes.
3. Add minced garlic and green chili pepper to the pot and cook for another minute until fragrant.
4. Add the lamb pieces to the pot and brown them on all sides, stirring occasionally, for about 8-10 minutes.
5. Stir in cumin, coriander, turmeric, and black pepper. Add diced potatoes and carrots, stirring well to coat them with the spices.
6. Pour in the canned diced tomatoes and enough water or broth to just cover the meat and vegetables. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 90 minutes, or until the lamb is very tender.
7. While the stew simmers, drain the soaked fenugreek seeds, reserving a little of the soaking water. Transfer the fenugreek to a small food processor or use a mortar and pestle. Add 5g fresh garlic and a splash of clean water.
8. Whip the fenugreek mixture vigorously until it becomes very frothy and light green, similar to a thick foam. This can take several minutes.
9. Once the lamb is tender, season the stew generously with salt to taste. You can also mix a small amount of the hot stew liquid into the hulbah to loosen it if desired.
10. Ladle the hot Saltah stew into individual serving bowls, traditionally a very hot stone pot (magla). Top each serving with a generous dollop of the frothy hulbah and serve immediately.