How to make Yemeni Fahsa 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.

Soak fenugreek for 30 minutes to 2 hours.

Heat 2 tablespoons of oil in a pot over medium heat.

Add half of the chopped onion, one green chili, and 2 cloves of garlic; cook until browned.

Add 1 pound of lamb and brown for 5-10 minutes.

Stir in 1.5 teaspoons of Hawaii spice mix and salt to taste.

Add 2 medium potatoes and enough water to cover the meat; cook until meat is soft (20 minutes in pressure cooker or 1 hour in regular pot).

In another pan, heat 1 tablespoon of oil and add the other half of the onion, 1 green chili, and 2 cloves of garlic; brown for 5-10 minutes.

Add 1 chopped tomato and cook until soft, about 15-20 minutes.

Prepare the fenugreek dip by beating soaked fenugreek until light and fluffy, then blend with chives, garlic, green chili, dried chili, cumin seeds, and salt until smooth.

Combine the cooked meat with potatoes and the tomato mixture in a serving pot.

Cooking Techniques

Equipment Needed

Spice Level: