🥘 Fahsa (Yemeni Shredded Lamb Stew)

Method

1. Rinse the 750 g of bone-in meat and put it in a pot with the 8 cups of water, salt and the teaspoon of hawaij.

2. Bring to a boil over high heat and skim off the scum, then cover and simmer over low heat for 90 minutes until the meat falls apart easily, and keep the broth.

3. While it simmers, soak the 3 tbsp of fenugreek in water for 30 minutes.

4. Drain the fenugreek and whisk it with a little cold water for 5 minutes into a light white froth.

5. Lift the meat out of the broth, remove the bones and shred the meat into small strands with a fork or your hands.

6. Finely chop the onion, crush the 4 garlic cloves, cut the 2 tomatoes into small cubes, and chop the hot pepper if using.

7. In a stone pot or heavy pan, heat the 2 tbsp of oil over medium heat and sauté the onion and garlic for 4 minutes until the onion is soft and golden.

8. Add the tomatoes and hot pepper and cook for 5 minutes until soft and mushy.

9. Add the shredded meat and just 1 cup of the broth, plus the tablespoon of ghee if you have it, and boil over medium heat for 10 minutes until thick.

10. Turn the heat to high until it bubbles, then spoon the fenugreek froth on top without stirring.

11. Serve at once, bubbling in the pot, with the hot bread to scoop it up.

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