Saltah

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

fenugreek

🥗Healthier: spinach

💰Cheaper: mustard greens

Spinach provides a similar texture and is easier to find.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is still healthy.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more affordable and have a longer shelf life.

Crush black peppercorns, cumin seeds, coriander seeds, whole cloves, caraway seeds, saffron threads (or imitation saffron), and cardamom in a mortar and pestle.

Add 1 teaspoon of turmeric to the crushed spices and mix together.

Heat a pan over medium-high heat and fry 450 grams of lamb until all the pink is gone.

Add 2 tablespoons of oil, diced onion, crushed garlic, and green chilies to the pan and cook until the onions are tender.

Sprinkle in the crushed spices and mix well with the meat and onions.

Add 5 cups of beef broth, diced tomatoes, and diced potato to the pan and bring to a boil.

Reduce heat and let simmer for 1 hour.

Soak 1 tablespoon of fenugreek in 1 cup of water for at least 3 hours, then discard the water and blend the fenugreek into a paste.

Add the juice of 1 lemon and 1 teaspoon of salt to the fenugreek paste and blend until smooth.

In a separate bowl, combine 4 tablespoons of coriander, 1 green chili, 3 cloves of garlic, 2 diced tomatoes, and 1/2 teaspoon of salt, then blend until mixed.

Add 2 lightly beaten eggs to the mixture and combine.

Serve the stew with the fenugreek paste on top, accompanied by rice or Yemen bread.

Cooking Techniques

Equipment Needed

Spice Level: