Yemeni Fahsa by Chef Akram

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is cost-effective.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor and is often cheaper.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper is milder, while jalapeño adds heat at a lower cost.

Dice the medium onion into small pieces.

Dice 3/4 of a sweet pepper.

Dice 2 tomatoes.

Crush and dice garlic into small pieces.

Soak powdered fenugreek in water for 1 hour.

Heat the pressure cooker and add 1 kg of beef, browning it.

Add half of the diced onions, garlic, and half of the tomatoes to the beef.

Add mixed spices, salt, and half of the cilantro, mixing well.

Add boiling water to cover the meat and bring to a boil.

Cover the pressure cooker and stew for at least 1.5 hours.

Heat the stone pot (MAA or har) and add oil, the remaining half of the onion, garlic, and hot chilies.

Once the beef is cooked, remove it from the broth and shred it into small pieces.

Add the shredded beef to the stone pot with the cooked vegetables and spices, mixing well.

Let the mixture cook until the meat is slightly browned and dry.

Blend the soaked fenugreek with cilantro, chives, garlic, cumin, sweet pepper, lemon, salt, and a little water until smooth.

Serve the blended mixture on top of the beef mixture.

Cooking Techniques

Equipment Needed

Spice Level: