Yemeni Stew That's Absolutely Incredible | Bold & Hearty

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat and more affordable than lamb.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water + seasonings

Vegetable stock is lower in calories and can be made from scraps.

Cut lamb into uniform, bite-sized chunks.

Brown the lamb in a pot until a rich, dark crust forms.

Add chopped onions to the pot and cook until softened, deglazing with the drippings.

Stir in chopped tomatoes and cook for a few minutes more.

Add water or beef/vegetable stock to cover the meat and vegetables.

Introduce the spice mix (cumin, coriander, turmeric, black pepper) and stir thoroughly.

Bring to a gentle boil, then reduce heat to low and cover to simmer for at least an hour.

While the stew simmers, prepare the hula by soaking ground fenugreek in warm water for 15 minutes to an hour, then whip it until it becomes a pale green foam.

Season the hula with lemon juice and a pinch of salt.

When the meat is tender, remove half and pulse the pot with an immersion blender to create a thick base, then return the reserved meat.

Stir in a spoonful of the soaked fenugreek paste and cook for a few minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary