Lush Yemeni Saltah with Lamb and Fenugreek Sauce

Name: Lush Yemeni Saltah with Lamb and Fenugreek Sauce
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Lamb shoulder; Olive oil; Onion; Garlic; Ground cumin; Ground coriander; Ground turmeric; Ground black pepper; Tomato paste; Beef or lamb broth; Tomatoes; Salt; Fenugreek seeds; Lemon juice; Garlic; Green chili; Salt; Fresh cilantro; Ground cumin; Yemeni flatbread (Mulawah)

A hearty, flavorful stew that's the heart of Yemeni cuisine

Dive into the rich flavors of Yemen with this comforting lamb Saltah, enhanced by a vibrant fenugreek sauce and a burst of spice.

3 h 30 min
6
Intermediate

Ingredients

For the Lamb Stew

Lamb shoulder

2 lbs, cut into bite-sized pieces

Olive oil

2 tablespoons

Onion

1 large, finely chopped

Garlic

4 cloves, minced

Ground cumin

2 teaspoons

Ground coriander

2 teaspoons

Ground turmeric

1 teaspoon

Ground black pepper

1 teaspoon

Tomato paste

1 tablespoon

Beef or lamb broth

4 cups

Tomatoes

2 medium, chopped

Salt

To taste

For the Fenugreek Sauce (Hulbah)

Fenugreek seeds

2 tablespoons, soaked overnight

Lemon juice

Juice of 1 lemon

Garlic

1 clove, minced

Green chili

1, minced

Salt

To taste

For the Toppings

Fresh cilantro

1 cup, chopped

Ground cumin

1 tablespoon

For the Bread Base

Yemeni flatbread (Mulawah)

6 pieces

Preparation

Marinating the Lamb

Mix Lamb and Spices

In a bowl, mix lamb with a pinch of salt, black pepper, and half of the cumin and coriander.

Rest at Room Temperature

Let it sit at room temperature for 20 minutes.

Brown the Lamb

Heat a Dutch oven with olive oil and brown the lamb in batches.

Preparing the Fenugreek Sauce

Blend Fenugreek Seeds

Drain soaked fenugreek seeds and blend with lemon juice until frothy.

Ensure fenugreek seeds are well soaked to avoid bitterness.

Add Aromatics

Add garlic, chili, and salt; mix thoroughly.

Freshly roasted cumin elevates the dish significantly.

Rest Sauce

Set aside to let flavors meld.

Cooking Process

Stew the Lamb

Add onions to the pot of lamb and sauté until translucent; add garlic and spices.

Simmer the Stew

Deglaze with tomato paste and broth, bring to a boil, then reduce to low and add tomatoes.

Final Touch

Stir in cumin and cilantro just before serving for an aromatic finish.

Plating & Serving