Fahsa

Shredded lamb stew served bubbling in a stone pot with fenugreek.

Ingredients

• 700 g Lamb
• 2 tbsp Fenugreek seeds
• 3 Tomatoes
• 1 Onion
• 4 cloves Garlic
• 2 Green chili
• 1 tbsp Hawaij spice mix
• ½ cup Coriander
• 4 cups Water
• 2 tsp Salt

Method

1. Soak the fenugreek — Soak the fenugreek overnight, drain, and whip with fresh water until frothy.
2. Cook the lamb — Simmer the lamb with onion, garlic, hawaij and salt until it shreds easily, about 1½ hours.
3. Shred and thicken — Shred the meat, return it to the pot with tomatoes and reduce until thick.
4. Serve sizzling — Pour into a heated stone pot so it bubbles.
5. Fahsa is ready — Top with the fenugreek froth, chili and coriander and eat with flatbread.

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• Saltah
• Mandi
• Zurbian
• Bint Al Sahn
• Haneeth
• Masoub