Main Course · Dinner · Middle Eastern ·

Lush Yemeni Saltah with Lamb and Fenugreek Sauce

Name: Lush Yemeni Saltah with Lamb and Fenugreek Sauce
Prep time: 70 min
Cook time: 210 min
Total time: 280 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 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; Fenugreek seeds, 2 tablespoons, soaked overnight; Lemon juice, Juice of 1 lemon; Garlic, 1 clove, minced; Green chili, 1, minced; Salt, To taste; Fresh cilantro, 1 cup, chopped; Ground cumin, 1 tablespoon; Yemeni flatbread (Mulawah), 6 pieces

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

4.4(263 reviews)

·By Ethan Brooks·January 9, 2026

Lush Yemeni Saltah with Lamb and Fenugreek Sauce — Main Course served and photographed from above

Prep

1 h 10 min

Cook

3 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Lamb Stew

For the Fenugreek Sauce (Hulbah)

For the Toppings

For the Bread Base

Nutrition

Per serving

Calories: 400 kcal
Protein: 38.67 g
Carbs: 48.83 g
Fat: 22.83 g
Fiber: 6 g

Whole recipe

Total

Calories: 2400 kcal
Protein: 232 g
Carbs: 293 g
Fat: 137 g
Fiber: 36 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Lamb shoulder 2 lbs, cut into bite-sized pieces	1548	178	0	88	0
Olive oil 2 tablespoons	238	0	0	27	0
Onion 1 large, finely chopped	63	1	14	0	3
Garlic 4 cloves, minced	18	1	4	0	0
Ground cumin 2 teaspoons	16	1	3	1	1
Ground coriander 2 teaspoons	16	1	3	1	1
Ground turmeric 1 teaspoon	8	0	1	0	1
Ground black pepper 1 teaspoon	6	0	1	0	1
Tomato paste 1 tablespoon	13	0	3	0	0
Beef or lamb broth 4 cups	40	10	0	0	0
Tomatoes 2 medium, chopped	44	2	10	0	2
Fenugreek seeds 2 tablespoons, soaked overnight	24	1	5	1	1
Lemon juice Juice of 1 lemon	12	0	4	0	0
Garlic 1 clove, minced	4	0	1	0	0
Green chili 1, minced	6	0	1	0	0
Fresh cilantro 1 cup, chopped	1	0	0	0	0
Ground cumin 1 tablespoon	23	1	3	1	2
Yemeni flatbread (Mulawah) 6 pieces	1320	36	240	18	24

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Lamb

1
Mix Lamb and Spices
In a bowl, mix lamb with a pinch of salt, black pepper, and half of the cumin and coriander.
2
Rest at Room Temperature
Let it sit at room temperature for 20 minutes.
3
Brown the Lamb
Heat a Dutch oven with olive oil and brown the lamb in batches.

Preparing the Fenugreek Sauce

1
Blend Fenugreek Seeds
Drain soaked fenugreek seeds and blend with lemon juice until frothy.
Tip: Ensure fenugreek seeds are well soaked to avoid bitterness.
2
Add Aromatics
Add garlic, chili, and salt; mix thoroughly.
Tip: Freshly roasted cumin elevates the dish significantly.
3
Rest Sauce
Set aside to let flavors meld.

How to Make Lush Yemeni Saltah with Lamb and Fenugreek Sauce

Total time: 4 h 40 min · Yields 6 servings

1
Stew the Lamb
Add onions to the pot of lamb and sauté until translucent; add garlic and spices.
2
Simmer the Stew
Deglaze with tomato paste and broth, bring to a boil, then reduce to low and add tomatoes.
3
Final Touch
Stir in cumin and cilantro just before serving for an aromatic finish.