Saltah Yemeni

Method

1. 1 Simmer the lamb for 2 hours, then add the potato cubes and chopped tomatoes and cook for another 20 minutes.
2. 2 This version has eggs and mashed potatoes added to the pot, which is different from the saltah version which only has meat and foam.
3. 3 Soak fenugreek seeds for 4 hours, then whisk with cold water for 10 minutes until a white hulba foam is formed.
4. 4 Crack the eggs into the boiling clay pot and whisk vigorously until the eggs break into strands in the broth.
5. 5 Grind the chilies, garlic, and tomatoes to make a separate sahawiq sauce.
6. 6 Spread hulba foam over the hot earthenware pot, then pour sahawiq over it and serve with thin bread.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 1: simmer under high pressure for 45 minutes, then release the pressure naturally; add the potatoes after opening the lid.