Yemeni Fahsa

Ingredients

• 800g lamb shoulder, cut into chunks
• 1 onion, chopped, divided
• 4 cloves garlic, minced, divided
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp black pepper
• 2 tbsp oil
• 2 tomatoes, chopped
• 1 tbsp tomato paste
• 1 green chili, chopped
• 3 tbsp whole fenugreek seeds
• 1 tbsp chopped fresh cilantro
• 1 tbsp chopped fresh mint
• 1 small leek, chopped
• juice of 1/2 lemon
• salt
• flatbread, to serve

Before you cook

• Soak the fenugreek seeds in cold water for 1 hour, then drain, discarding the soaking water.
• Cut the lamb into even chunks.

Steps

1. Place the lamb in a pot and cover it with water.
2. Bring to a boil and skim off the foam.
3. Add half the chopped onion, half the garlic, the cumin, coriander, turmeric, and black pepper.
4. Lower the heat and simmer, partly covered, for 1 hour 15 minutes until the lamb is very tender.
5. Lift out the lamb and shred it with two forks, reserving the broth.
6. Blend the drained fenugreek seeds with the cilantro, mint, leek, remaining garlic, lemon juice, and a splash of cold water until thick and frothy.
7. Heat the oil in a heavy pot or stone dish over medium heat.
8. Add the remaining chopped onion and cook for 4 minutes until softened.
9. Stir in the tomatoes, tomato paste, and green chili and cook for 5 minutes until the tomatoes break down.
10. Return the shredded lamb to the pot along with 2 cups of the reserved broth.
11. Bring the stew to a vigorous boil and let it bubble for 5 minutes.
12. Season with salt to taste.
13. Spoon the whipped fenugreek sauce over the top of the still-boiling stew just before serving.
14. Bring the pot straight to the table, still bubbling, and serve with flatbread for scooping.