Yemeni Fahsa (Slow-Cooked Lamb and Fenugreek Stew)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 550 g diced lamb shoulder
- 30 g fresh fenugreek leaves
- 1 onion, finely chopped
- 4 garlic cloves
- 4 tomatoes, finely chopped
- 2 tsp hawaij spice blend
- 2 tbsp vegetable oil
- 500 ml lamb stock
Nutrition (per serving)
- Calories
- 436 kcal
- Protein
- 26.1 g
- Carbohydrate
- 8.4 g
- of which sugars
- 5 g
- Fat
- 33.6 g
- of which saturates
- 12.4 g
- Fibre
- 2.2 g
- Salt
- 1.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then add the diced lamb and hawaij spice blend and brown for 6-8 minutes.
- 2
Stir in the tomatoes and lamb stock, bring to a simmer, cover and cook gently for 1 hour until the lamb is very tender and starting to fall apart.
- 3
Finely chop the fenugreek leaves and stir through the stew for the last 10 minutes of cooking.
- 4
Taste and season with salt and pepper; the stew should be thick with plenty of sauce.
- 5
Serve with flatbread for scooping.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.