Fahsa (فحسة) — Bubbling Yemeni Shredded Lamb Stew

• 900 gboneless lamb shoulder (trimmed of excess surface fat and cut into 5 cm chunks)
• 1 tbspghee
• 1medium yellow onion (finely chopped)
• 4 clovegarlic (minced)
• 2 tspground Yemeni hawaij
• 1 tspground cumin
• 0.5 tspground turmeric
• 1.5 tspfine sea salt
• 0.5 tspblack pepper (freshly ground)
• 1 tbsptomato paste
• 1.2 lwater
• 20 gground fenugreek
• 240 mlcold water (for soaking)
• 15 mlfresh lemon juice
• 2medium ripe tomatoes (cored and chopped)
• 2fresh green chiles (stemmed)
• 0.5 bunchcilantro (tender stems included)

Instructions

1. 1

   Place the ground fenugreek for the hulba in a small bowl and cover it with 240 ml cold water. Let it soak for 60 minutes while you cook the meat, then pour off and discard the dark, bitter water that rises to the top.

2. 2

   Heat the ghee in a heavy pot or pressure cooker over medium-high heat. Add the lamb chunks in one layer and brown them for 8 minutes, turning until the surfaces are well colored and the pot has flavorful browned bits.

3. 3

   Add the chopped onion and cook for 6 minutes, scraping the base of the pot as the onion softens. Stir in the garlic, hawaij, cumin, turmeric, salt, black pepper, and tomato paste, then cook for 2 minutes until the spices smell toasted.

4. 4

   Pour in 1.2 l water and bring the pot to a boil, skimming off any gray foam from the surface. Cover and simmer gently for 90 minutes, or pressure-cook on high pressure for 45 minutes followed by a natural release, until the lamb shreds easily.

5. 5

   Make the sahawiq while the lamb cooks. Pulse the tomatoes, green chiles, garlic, cilantro, salt, cumin, and lemon juice in a food processor until finely chopped but still slightly textured, then refrigerate until needed.

6. 6

   Finish the hulba by whisking the drained fenugreek with 90 ml cold water for 4 to 6 minutes until it becomes pale, stretchy, and foamy. Whisk in 15 ml lemon juice and 2 tbsp of the prepared sahawiq to season it without making the foam too loose.

7. 7

   Lift the tender lamb from the broth and shred it with two forks or pound it lightly with a wooden spoon for the traditional fahsa texture. Boil the remaining broth uncovered for 10 to 15 minutes until it reduces to about 500 ml and tastes full-bodied.

8. 8

   Return the shredded lamb to the reduced broth and simmer for 5 minutes so the meat absorbs the spices. For the classic presentation, transfer it to a preheated stone pot or heavy small casserole and let it bubble vigorously for 2 minutes.

9. 9

   Spoon a generous cap of hulba over the hot fahsa and serve extra sahawiq alongside. Bring it to the table immediately with malooga or lahoh, because the contrast between bubbling lamb, cool fenugreek foam, and sharp chile relish is essential.