Saltah

سلتة · Saltah

Ingredients12

• lamb shoulder600 g
• onion2
• tomatoes400 g
• garlic4 cloves
• green chilies2
• fenugreek seeds2 tbsp
• ghee3 tbsp
• ground cumin1 tsp
• ground coriander1 tsp
• salt1 tsp
• fresh cilantro30 g
• water600 ml

Method

1. Soak the fenugreek seeds in water for at least 6 hours, then drain, pound or blend them with a little water and a pinch of salt, and whip until frothy to make hulbah.
2. Cut the lamb into chunks and chop the onions, tomatoes, garlic, chilies, and cilantro.
3. Heat the ghee in a heavy pot, brown the lamb, then add the onions and garlic and cook until softened.
4. Stir in the tomatoes, chilies, cumin, coriander, salt, and water, and simmer until the meat is tender, about 1 hour.
5. Stir in most of the cilantro, then spoon the frothy hulbah over the stew without fully mixing it in.
6. Simmer briefly so the hulbah sets on top, garnish with the remaining cilantro, and serve hot in the pot with flatbread.