Photograph of the finished Fahsa

Middle East · Thịt cừu hầm nồi đá sốt cỏ cà ri Fahsa

Fahsa

2 hr 40 min Hands-on time + 12 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 880 g
  • Photograph of Fenugreek seeds Fenugreek seeds 80 g
  • Photograph of Chilli Chilli 12
  • Photograph of Coriander Coriander 60 g
  • Photograph of Tomato Tomato 8
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Fennel seeds Fennel seeds 12 g
  • Photograph of Lime Lime 2
  • Photograph of Pita bread Pita bread 6
  • Photograph of Oil Oil 100 ml

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.

Start cooking