Photograph of the finished Saltah

Middle East · Thịt hầm bọt cỏ cà ri Saltah

Saltah

2 hr Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 440 g
  • Photograph of Fenugreek seeds Fenugreek seeds 32 g
  • Photograph of Potato Potato 2
  • Photograph of Tomato Tomato 4
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Chilli Chilli 4
  • Photograph of Coriander Coriander 20 g
  • Photograph of Steamed rice Steamed rice 200 g
  • Photograph of Oil Oil 40 ml
  • Photograph of Salt Salt 12 g

Method

  1. 1 Soak ground fenugreek seeds in cold water for 4 hours, drain off the bitter water, then whisk with a little clean water for 5 minutes until fluffy and creamy white.
  2. 2 Simmer the lamb with onions and salt for 60 minutes until tender, reserving the broth.
  3. 3 Sauté diced tomatoes and potatoes in oil for 8 minutes, then add the meat and broth and simmer for 15 minutes.
  4. 4 Grind chili peppers, garlic, and coriander into a green paste called sahawiq.
  5. 5 Pour the simmering broth into a bowl of hot stones, then ladle the curry foam over the surface.
  6. 6 Pour green chili sauce over it and eat it hot with flatbread.

With an appliance

  • Pressure cooker 1 hr 30 min

    Replace step 2: simmer the lamb with onions under high pressure for 20 minutes, then release the pressure naturally for 12 minutes, reserving the broth. Continue simmering the potatoes and tomatoes in step 3 with the lid open for 15 minutes to prevent the mixture from becoming too mushy.

Start cooking