Saltah

Ingredients

• 3 tbsp ground fenugreek
• 500 g boneless lamb shoulder, cut into 2 cm cubes
• 3 tbsp vegetable oil
• 1 onion, finely chopped
• 4 garlic cloves, crushed
• 2 tomatoes, chopped
• 1 tbsp tomato paste
• 1 large potato, diced small
• 1 courgette, diced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground black pepper
• 2 tsp salt
• 1.2 litres water
• 2 eggs, beaten
• 150 g cooked white rice
• 1 small handful coriander leaves, chopped
• 2 tomatoes for the sahawiq
• 3 green chillies
• 2 garlic cloves for the sahawiq
• 1 large handful coriander for the sahawiq
• 1/2 tsp ground cumin for the sahawiq
• 1 tbsp lemon juice
• Flatbread, to serve

Before you cook

• Put the ground fenugreek in a bowl, cover it with plenty of cold water and leave it to soak for at least 4 hours or overnight.
• Drain the soaked fenugreek through a fine sieve, pressing out as much bitter water as you can.
• Cube the lamb and dice the potato and courgette.
• Chop the onion, crush the garlic and chop the tomatoes.

Steps

1. Put the drained fenugreek in a deep bowl and add 4 tablespoons of ice-cold water.
2. Whip the fenugreek with a hand whisk or electric beater for 5 minutes, until it trebles in volume and turns into a pale, stiff foam, then chill it.
3. Blitz the sahawiq tomatoes, green chillies, garlic, coriander, cumin, lemon juice and a good pinch of salt to a coarse salsa and set it aside.
4. Heat the oil in a heavy pot over medium-high heat.
5. Brown the lamb cubes for 6 minutes until they take on colour on all sides.
6. Add the chopped onion and cook for 5 minutes until soft.
7. Stir in the garlic, cumin, coriander, turmeric, black pepper and salt and cook for 1 minute.
8. Add the chopped tomatoes and tomato paste and cook for 4 minutes until they break down.
9. Pour in the water and bring the pot to a boil.
10. Cover and simmer over low heat for 45 minutes, until the lamb is tender and the broth has darkened.
11. Add the diced potato and cook uncovered for 10 minutes.
12. Add the courgette and cook for 5 minutes more, until the vegetables are soft and the broth has reduced and thickened.
13. Stir the cooked rice into the pot and bring it back to a hard bubble.
14. Pour the beaten eggs in a thin stream around the pot and stir once so they set in ribbons.
15. Turn the heat to high and let the stew boil fiercely for 1 minute so it is spitting hot.
16. Take the pot straight to the table and spoon the whipped fenugreek over the surface in a thick pale layer.
17. Add a large spoonful of sahawiq in the centre, scatter over the chopped coriander and serve with flatbread for scooping.