🥘 Fahsa (Yemeni Shredded Lamb Stew)

Method

1. Simmer the bone-in meat in the water with salt and hawaij for 90 minutes until it falls apart easily, and keep the broth.

2. Remove the bones and shred the meat into small strands with a fork or your hands.

3. Soak the fenugreek for 30 minutes, then drain and whisk with a little water into a white froth.

4. In a stone pot, sauté the onion and garlic in the oil, then add the tomatoes and hot pepper and cook for 5 minutes.

5. Add the shredded meat and 1 cup of broth and boil for 10 minutes until thick, then spoon the fenugreek on top and serve bubbling.

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