Saltah

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.