Fahsa

Ingredients

For the lamb:

2 kg goat lamb meat, cut into medium-sized chunks

2 large onions, finely chopped

4 cloves of fresh garlic, minced

2 tomatoes, diced

1 bell pepper (red), chopped

1 tsp dried coriander

1 tsp cumin

1 tsp turmeric

½ tsp cardamom

A pinch of saffron

1 small cinnamon stick

A pinch of ground cloves

2 tbsp salt

1 tbsp ground black pepper

1 cup fresh coriander

For the hilbeh (fenugreek sauce):

“Fenugreek is a traditional and staple herb in Yemen and we [add it to] the fahsa,” says Muna.

4 tbsp ground fenugreek powder

1 cup fresh coriander

1 cup fresh mint

1 cup fresh leek

3 garlic cloves

1 tbsp lemon juice

A pinch of salt

Directions

Method

1In a large pot, fill with water until the lamb is fully submerged. Cook lamb meat over high heat until the water is boiling.

2Remove all the fat and foam that rises and floats to the top using a sieve.

3Add all vegetables and spices mentioned in the ingredients.

4Cover the pot and let the meat cook with the spices and vegetables over low heat until tender.

5Meanwhile, to make the hilbeh, soak the fenugreek in cold water for one hour. Discard the water.

6Add the strained fenugreek and all the other ingredients mentioned above with half a cup of cold water to a blender, and blend until thick and saucy.

To serve

1Place a stone bowl pot on the stove over high flames.

2Add a dash of oil and 2 tbsp finely chopped onions.

3Sauté the onions until golden brown.

4Shred the cooked lamb and add it to the pot along with half a cup of the lamb soup.

5Gently stir.

6Add 2 tbsp hilbeh sauce into the pot and gently stir again.

7Let the fahsa sizzle for a bit, then it’s ready to be served.

8Serve with a side of rice or Yemeni homemade bread.