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

1. Boil the meat in salted water for 1½ hours until tender, lift out and shred it off the bones.
2. Reduce the broth by boiling until it coats the back of a spoon.
3. Brown the onion and garlic in the ghee, add the hawaij, tomatoes and paste, then the shredded meat and some broth.
4. Simmer 15 minutes until thick.
5. Whisk the fenugreek with the ice water into a white froth and grind the sahawiq ingredients.
6. 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.
7. Serve at once with sahawiq and bread.

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