What the world actually cooks

Name a dish.

Name: Fahsa
Total time: 1 h 45 min
Yield: Serves 4
Cuisine: Yemen
Ingredients: 800 g bone-in lamb shoulder, cut into chunks; 2 onions, finely chopped; 3 ripe tomatoes, chopped; 1 tbsp tomato paste; 4 garlic cloves, crushed; 2 tbsp ground fenugreek; 2 green chilies, chopped; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground turmeric; 1 tsp salt; 1/2 tsp black pepper; 30 g fresh cilantro, chopped; 750 ml water

Its ingredients rise out of the pile.

Try

Yemen1 h 45 minServes 4già cucinato

Fahsa

فحسة · Fahsa

Ingredienti14

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

carneverduraspezie e salsealtro

Preparazione

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