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Fahsa (Yemeni fahsa): photo of the dish
Illustrative photo: غسان السقاف — CC BY-SA 3.0, Wikimedia Commons
Meat

Fahsa (Yemeni fahsa)

Fahsa is the signature dish of Sanaa, a lamb stew simmered slowly and flavoured with fenugreek and chilli, served bubbling hot in a small copper pot. Traditionally eaten with flatbread, often in the morning or at family meals.

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Ingredients

Ingredients

Épices

Spices & seasoning

Optional extras

On the side

Instructions

  1. Brown the lamb pieces in the oil over high heat, about 8 minutes, until they take on a good colour on all sides. Remove and set aside.
  2. In the same pot, fry the sliced onions for 10 minutes over medium heat, until nicely golden.
  3. Add the garlic, ginger and tomato paste, then stir for 2 minutes to bring out the aromas.
  4. Return the meat, add the diced tomatoes, the spices (cumin, turmeric, cardamom, cinnamon, chilli, fenugreek) and the salt. Mix well.
  5. Pour in the water, bring to the boil, then lower the heat. Cover and simmer for about 1 hour 30, until the meat is very tender.
  6. Add the whole green chillies and cook another 15 minutes uncovered to reduce the broth slightly.
  7. Adjust the seasoning, sprinkle with chopped coriander and serve bubbling hot, with flatbread.

Variations and tips

Beef version. Replace the lamb with beef chuck and extend the cooking by 30 minutes.

Using what's easy to find. Ground fenugreek is sold in Indian grocery shops; if you can't find it, add an extra pinch of cumin.

More ideas

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Original Ecomely recipe.