Yemeni Saltah (Lamb and Vegetable Stew with Hawaij and Fenugreek)
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Ingredients
- 450 g diced lamb shoulder
- 300 g potatoes, diced
- 20 g fresh fenugreek leaves
- 20 g fresh coriander, chopped
- 1 onion, finely chopped
- 3 garlic cloves
- 2 tsp hawaij spice blend
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 408 kcal
- Protein
- 21.7 g
- Carbohydrate
- 15.9 g
- of which sugars
- 2.8 g
- Fat
- 28.5 g
- of which saturates
- 10.1 g
- Fibre
- 2.7 g
- Salt
- 0.23 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
Pour in 500ml water, bring to a simmer, cover and cook gently for 35 minutes until the lamb is almost tender.
- 3
Add the potatoes and simmer for a further 15-20 minutes until tender.
- 4
Finely chop the fenugreek leaves and stir through with the coriander.
- 5
Taste and season with salt and pepper.
- 6
Serve with flatbread.
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