Lush Yemeni Saltah with Lamb and Fenugreek Sauce
Dive into the rich flavors of Yemen with this comforting lamb Saltah, enhanced by a vibrant fenugreek sauce and a burst of spice.
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.
Chef's Tips
Frequently asked questions
Explore more from TastyFood
Looking for something different? Browse by category.