Fahsa

فحسة · Fahsa

Ingredients14

• bone-in lamb shoulder, cut into chunks800 g
• onions, finely chopped2
• ripe tomatoes, chopped3
• tomato paste1 tbsp
• garlic cloves, crushed4
• ground fenugreek2 tbsp
• green chilies, chopped2
• ground cumin1 tsp
• ground coriander1 tsp
• ground turmeric1/2 tsp
• salt1 tsp
• black pepper1/2 tsp
• fresh cilantro, chopped30 g
• water750 ml

Method

1. Soak the ground fenugreek in a little warm water for 30 minutes, then whisk it vigorously until it becomes a pale, frothy paste.
2. Put the lamb, onions, tomatoes, garlic, chilies, cumin, coriander, turmeric, salt, pepper, and water in a heavy pot.
3. Bring to a boil, skim the foam, then cover and simmer gently for about 1 hour 15 minutes until the meat is tender.
4. Stir in the tomato paste and most of the cilantro and simmer uncovered for 10 minutes so the broth thickens slightly.
5. Just before serving, fold the whipped fenugreek foam through the hot stew so it stays light on top.
6. Serve immediately in a deep bowl, scattered with the remaining cilantro, with flatbread for dipping.