Lush Yemeni Saltah with Lamb and Fenugreek Sauce
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
For the Fenugreek Sauce (Hulbah)
For the Toppings
For the Bread Base
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
Lush Yemeni Saltah with Lamb and Fenugreek Sauce
Lush Yemeni Saltah with Lamb and Fenugreek Sauce
Plating & Serving
Serve the lamb stew over warm Mulawah, topped with vibrant Hulbah sauce for a taste of Yemeni tradition.