Fahsa Yemeni

Method

1. 1 Simmer the lamb with bone for 2 hours and 30 minutes until the meat is tender and the broth is thick and rich.
2. 2 Tear the meat into shreds and add it to the concentrated broth.
3. 3 Soak fenugreek seeds for 4 hours, then whisk vigorously with cold water for 10 minutes until a white hulba foam is formed.
4. 4 Beating fenugreek until it becomes a frothy paste is the entirety of fahsa; without beating it, you'll only get bitter water.
5. 5 Grind chili peppers, garlic, and tomatoes with lime to make sahawiq sauce.
6. 6 Heat an earthenware pot over high heat, then add the meat, cover with hulba foam, and drizzle with sahawiq.

With an appliance

• Pressure cooker 2 hr

  Replace step 1: simmer under high pressure for 55 minutes, then release the pressure naturally and concentrate the broth for 15 minutes.