YEMENI LAHSA! A Famous Yemeni breakfast A creamy Egg breakfast recipe. Simple and delicious recipe

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add lamb pieces and brown on all sides, about 8-10 minutes.

Sprinkle in coriander, cumin, turmeric, black pepper, and salt; stir to coat the meat.

Pour in water to cover the lamb; bring to a boil, then reduce heat to low.

Cover and simmer for 1.5 hours, until lamb is tender.

Add soaked chickpeas and chopped tomatoes; stir well.

Incorporate sliced green chilies and simmer for an additional 30 minutes.

Taste and adjust seasoning with salt and lemon juice.

Garnish with chopped cilantro before serving.

Serve hot with flatbread or rice.

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