Yemeni Saltah

Ingredients

• 1.5 lb lamb or beef stew meat, cubed
• 2 tbsp oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp hawaij spice blend
• 2 potatoes, cubed
• 1 cup chopped tomato
• 4 cups water or stock
• salt, to taste
• 2 tbsp fenugreek seeds, ground
• 1 clove garlic
• juice of 1/2 lemon
• 1 cup cilantro
• 2 green chiles
• 2 cloves garlic
• 1 tbsp lemon juice
• 2 tbsp olive oil

Before you cook

• Soak the ground fenugreek in 1/2 cup water for at least 4 hours or overnight.
• Cube the lamb and potatoes, and dice the onion.

Steps

1. Heat the oil in a large pot over medium-high heat.
2. Brown the lamb on all sides, about 6 minutes.
3. Add the onion and 3 cloves garlic and cook until softened, about 5 minutes.
4. Stir in the hawaij spice blend and cook for 1 minute until fragrant.
5. Add the potatoes, tomato, and water.
6. Bring to a boil, then reduce the heat and simmer until the meat and potatoes are tender, about 1 hour.
7. Season with salt.
8. Drain the soaked fenugreek and blend it with 1 clove garlic, lemon juice, and a pinch of salt until frothy.
9. Whip the fenugreek mixture with a whisk or immersion blender until it doubles in volume and turns pale and foamy.
10. Blend the cilantro, chiles, remaining garlic, lemon juice, olive oil, and a pinch of salt into a smooth zhoug.
11. Bring the stew back to a rolling boil just before serving.
12. Ladle the boiling stew into a bowl.
13. Spoon the fenugreek foam over the top.
14. Add a spoonful of zhoug to the center.
15. Serve immediately with flatbread.