Fahsa (Yemeni Shredded Lamb Stew with Fenugreek Froth)

• 1 tbsp ground fenugreek (hulba), soaked in water
• ¼ bunch coriander
• ½ leek
• Spring onion: the green tops of a few spring onions
• 2 garlic cloves, for the green mix
• 2 hot green chillies
• ½ tsp salt, for the green mix
• about 1 tbsp lamb fat (or ghee)
• 5–6 whole fenugreek seeds
• 1 kg lamb, cut into pieces
• 1 medium onion, quartered
• 1 whole head garlic, cloves peeled
• 2 tomatoes, grated or blended
• 1 tbsp tomato paste
• a little chopped green chilli (added with the tomato paste on camera; not in her written list)
• ½ tbsp salt
• Water: 1 litre boiling water
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp black pepper
• ¼ tsp ground turmeric
• ¼ tsp ground cardamom
• a few coriander leaves, to garnish (optional)

Method

The cook speaks Arabic; every step is written here in English. Tap a time to watch that step in the video. For subtitles, tap CC in the video, then Settings › Subtitles › Auto-translate › English.

1. Cover the ground fenugreek with plenty of water and leave it to soak while you cook. 0:37
2. Blend the coriander, leek, spring onion tops, 2 garlic cloves, green chillies and ½ tsp salt with a splash of water to a smooth green paste. 0:49
3. In a pressure cooker, melt the lamb fat with the whole fenugreek seeds, then add the lamb, onion quarters and the whole garlic cloves and fry until the meat is browned on all sides. 1:20
4. Stir in the cumin, coriander, pepper, turmeric and cardamom, then the grated tomatoes, the tomato paste, a little chopped green chilli and ½ tbsp salt, and cook a few minutes. 2:40
5. Pour in the boiling water, close the lid and pressure-cook until the lamb is very tender (or simmer covered until it falls apart). 3:45
6. Pour the soaking water off the fenugreek and beat the paste hard with a little cold water, adding it bit by bit, until it turns white and fluffy. Beat in the green paste. 4:10
7. Heat a stone or cast-iron pot until very hot. Add the lamb with some of its broth, mash and shred the meat with a spoon and let it bubble hard. 6:20
8. Spoon the fenugreek froth over the bubbling meat, top with a few coriander leaves and bring the pot to the table while it is still sizzling. 7:30

Tip. The cook says it feeds 6–8. Yemenis scoop it up with fresh flatbread; a salad on the side keeps the carbs low. Keep the leftover broth for soup.

The method is a summary in our words — the video shows every step.