Cooking Times

495 min
Prep Time
105 min
Cook Time
600 min
Total Time

Ingredients (12 items)

2.00 lbs Lamb
cubed
0.50 cup Fenugreek seeds
for hulba foam
4.00 large Tomatoes
chopped
2.00 large Onions
chopped
2.00 large Potatoes
cubed
6.00 cloves Garlic
minced
1.00 cup Cilantro
chopped
3.00 tbsp Hawaij spice mix
Yemeni
3.00 Green chilies
0.25 cup Vegetable oil
6.00 cups Water
2.00 tsp Salt

Instructions (8 steps)

1
Make hulba: soak fenugreek seeds overnight. Drain, blend with water until foamy.
480 minutes
2
Brown lamb in oil with hawaij spice. Add onions, garlic.
15 minutes
3
Add tomatoes, water, salt. Simmer 60 minutes.
60 minutes
4
Add potatoes and chilies. Cook 30 minutes until tender.
30 minutes
5
Traditionally served in hot stone pot. Transfer to serving dish.
6
Top with fenugreek foam and cilantro.
7
Stir foam into stew at table. Creates unique texture.
8
Serve with flatbread. Yemeni Christmas and daily meal.