Entree: Saudi Arabia – Asir & Southern Saudi – فحسة ➤ Fahsa (Hearty shredded lamb stew slowly cooked with aromatic spices and fenugreek, traditionally served bubbling in a clay pot)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 55 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) lamb shoulder, bone-in, cut into large chunks
- 2 tbsp (30 ml) ghee or clarified butter
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 2 cups (480 ml) lamb or beef broth
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp (5 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 (1 g) ground turmeric
- 1 tsp (5 g) salt, plus more to taste
- 1 tbsp (15 g) dried fenugreek powder (hilbeh) or 2 tbsp (30 g) fresh fenugreek leaves if available
- 2 tbsp (30 ml) warm water (for whisking fenugreek)
- 2 green chilies, slit (optional)
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- Juice of 1/2 lemon (1 tbsp / 15 ml), optional
- 4 pieces flatbread (such as khubz or thin Arabic flatbread) for serving

Instructions

1. In a large heavy pot, heat ghee over medium-high heat. Brown the lamb chunks on all sides, working in batches if needed, about 6–8 minutes per batch. Remove and set aside.
2. In the same pot, add the sliced onion and cook until softened and beginning to brown, about 6 minutes. Add the garlic and tomato paste and cook 1 minute more.
3. Return the browned lamb to the pot. Add broth, cinnamon stick, bay leaves, cumin, coriander, cardamom, black pepper, turmeric, and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer gently until lamb is very tender and falling from the bone, about 1.5–2 hours. Skim any excess fat from surface as needed.
4. When lamb is tender, remove meat to a bowl and shred with two forks, discarding large bones. Return shredded meat to the pot and stir to combine with the sauce.
5. Prepare the fenugreek (hilbeh) by whisking the dried fenugreek powder with 2 tbsp warm water until a thick paste forms. Stir the fenugreek paste into the stew and simmer uncovered 8–10 minutes to integrate flavors and thicken slightly. Taste and adjust salt and lemon juice as desired.
6. If using, add slit green chilies in the final minutes of cooking. Serve the Fahsa hot in the pot or transfer to a clay pot, garnish with chopped cilantro, and accompany with torn flatbread for dipping and scooping.