Entree: Yemen – فحسة ➤ Fahsa (Slow-cooked shredded lamb stew with fenugreek and warm Yemeni spices)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 10 min

Additional 10 min

Total 2 hrs 45 min

Ingredients

- 2 lb (900 g) lamb shoulder, bone-in, cut into large pieces
- 2 tbsp (30 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced (approx. 16 g)
- 1 tbsp (15 g) tomato paste
- 2 medium tomatoes, diced (approx. 300 g)
- 4 cups (960 ml) beef or lamb broth, low-sodium
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cardamom
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (2 g) turmeric
- 1 bay leaf
- Salt to taste

- For the hulbah (fenugreek foam):
- 1 tbsp (9 g) fenugreek powder or 2 tbsp (10 g) fenugreek seeds, soaked and ground
- 2 tbsp (30 ml) hot water
- 1/2 tsp (2 g) ground cumin
- 1/8 tsp (0.5 g) ground fenugreek (optional)
- 1/2 tsp (2 g) salt
- 1 tbsp (15 ml) fresh lemon juice

- Finishing and garnish:
- 2 tbsp (30 g) fresh cilantro, chopped
- 2 tbsp (30 g) fresh parsley, chopped
- 1-2 green chilies, sliced (optional)
- Yemeni flatbread or khubz for serving

Instructions

1. Brown the lamb: heat ghee and oil in a heavy Dutch oven over medium-high heat. Pat lamb pieces dry and brown in batches 3–4 minutes per side until well colored. Remove and set aside.
2. Sauté aromatics: reduce heat to medium, add chopped onion and cook 6–8 minutes until soft and golden. Add garlic and cook 1 minute. Stir in tomato paste and diced tomatoes and cook 3–4 minutes until tomatoes break down.
3. Add spices and braise: return lamb to the pot, add broth to cover, then stir in cumin, coriander, cardamom, black pepper, turmeric, and bay leaf. Bring to a simmer, cover, and braise gently for 1 1/2 to 2 hours until meat is very tender and falling from the bone. Check occasionally and add a little water if liquid reduces too much.
4. Shred the meat: remove lamb pieces, discard bones, and shred the meat into bite-sized pieces. Return shredded lamb to the pot and simmer uncovered 10–15 minutes to concentrate flavors. Adjust salt.
5. Prepare the hulbah: if using fenugreek seeds, soak 2 tbsp (10 g) seeds in warm water 20–30 minutes and then grind to a paste; if using powder, whisk 1 tbsp (9 g) powder with 2 tbsp (30 ml) hot water until smooth. Whisk in cumin, salt, and lemon juice. Using a small whisk or fork, beat the hulbah vigorously for 1–2 minutes to create a light froth.
6. Finish and serve: stir most of the hulbah into the stew, reserving a spoonful to drizzle on top. Heat through briefly. Sprinkle with chopped cilantro, parsley, and sliced chilies. Serve hot with Yemeni flatbread for scooping and dipping.