Fahsa

Method

1. 1 Soak fenugreek seeds for 12 hours, then whisk them with cold water for 10 minutes to form a white, frothy paste called hulba.
2. 2 Hulba must be whisked until it becomes frothy like cream to lose its bitterness and rise to the surface of the pot.
3. 3 Simmer the lamb with tomatoes, garlic, and cumin seeds in an earthenware pot for 1 hour and 45 minutes, or until the meat is tender and falls apart.
4. 4 Blend fresh chilies with cilantro and lime juice to make green sahawiq sauce.
5. 5 Heat a stone pot until very hot, pour in the meat and broth, bring to a rolling boil, cover with hulba, drizzle with sahawiq, and eat immediately with bread.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 3: simmer lamb with tomatoes under high pressure for 35 minutes, then release pressure naturally for 15 minutes; step 5 still involves heating the stone pot and boiling vigorously with hulba and sahawiq before serving.