Ingredients
ServingsOriginal: Serves 5
- Lamb, meat with a little bone1 kg
- Ground fenugreek60 g
- Tomatoes4
- Onion1
- Garlic6 cloves
- Green chilli3
- Coriander50 g
- Hawaij spice mix1 tbsp
- Lemon1
- Flatbreads, to serve5
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Cover the ground fenugreek with cold water and leave it six hours, changing the water twice.
Simmer the lamb with the onion and salt for an hour and a half, keeping the broth.
Break the meat into small pieces and return it to the strained broth.
Pound the garlic, chilli and coriander into a sahawiq paste in a mortar.
Add the tomatoes, hawaij and half the paste to the stew and reduce it to a thick body.
Drain the fenugreek and whip it with a spoon of cold water into a white froth.
Ladle the stew into scorching bowls, spoon the froth over and serve it boiling with flatbread.
