A rich, bubbling stew of shredded lamb braised until tender, topped with a frothy whipped fenugreek foam called hulba. Served sizzling in a stone bowl, this iconic Yemeni dish captures the bold, aromatic soul of Sana'a.
Ingredients
500g lamb shoulder, cubed
2 onions, diced
4 tomatoes, chopped
3 cloves garlic, minced
2 tbsp hawaij spice mix
1 tbsp ground fenugreek seeds
1 tsp cumin
1 tsp turmeric
2 tbsp ghee
Salt to taste
Fresh cilantro
2 green chilies
Instructions
1Brown lamb cubes in ghee in a heavy pot over high heat until deeply seared on all sides, about 8 minutes.
2Add diced onions and garlic, cook until softened and golden. Stir in hawaij, cumin, and turmeric, toasting spices for 1 minute.
3Add chopped tomatoes and green chilies. Pour in enough water to cover the meat. Bring to a boil, then reduce heat and simmer covered for 1 hour until lamb is very tender.
4Shred the lamb with two forks directly in the pot. Continue simmering to reduce the sauce until thick and concentrated.
5Soak ground fenugreek in warm water for 15 minutes, then whip vigorously with a whisk or blender until a thick, airy foam (hulba) forms.
6Transfer the hot stew to a heated stone bowl, top with a generous mound of whipped hulba, garnish with cilantro, and serve immediately with flatbread.
Did You Know?
Fahsa is traditionally served in a madara, a heavy stone bowl that keeps the stew bubbling at the table for the entire meal.