Yemeni Fahsa (lamb stew)
Recipe No.: G-21
Gulf150 minServes 6
Fahsa is a Yemeni lunch dish of shredded meat in a thick broth, served boiling in a stone bowl and topped with whipped fenugreek. It is said the name comes from "fahs", meaning to crush or shred the meat, which is a popular explanation that is not documented.
Ingredients for Yemeni Fahsa
- For the fahsa
- 1 kgbone-in lamb or beef
- 2onions, chopped, and 4 cloves garlic
- 3tomatoes, diced, and 1 tbsp tomato paste
- 3 tbspghee
- 1 tbsphawaij, salt and black pepper
- 2 litreswater
- For the fenugreek froth
- 3 tbspground fenugreek, soaked 2 to 3 hours and drained
- ½ cupice water
- For the green sahawiq
- 1 bunchcoriander, 1 small leek, 4 cloves garlic, 3 hot green chilies and salt
- To serve
- Tannour or Yemeni flatbread
Method
- Boil the meat in salted water for 1½ hours until tender, lift out and shred it off the bones.
- Reduce the broth by boiling until it coats the back of a spoon.
- Brown the onion and garlic in the ghee, add the hawaij, tomatoes and paste, then the shredded meat and some broth.
- Simmer 15 minutes until thick.
- Whisk the fenugreek with the ice water into a white froth and grind the sahawiq ingredients.
- Heat a stone bowl or very heavy pot until the stew boils in it, pour in the fahsa while bubbling and top with the froth.
- Serve at once with sahawiq and bread.
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