Lamb Fahsa
Yemeni comfort in a bowl: tender lamb, spiced broth, and creamy fenugreek paste layered over flatbread. Vibrant, savory, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- ¾ lb ground lamb
- 3 tbsp fenugreek paste (hulba)
- 1.5 cups lamb or chicken broth
- 2 tbsp tomato paste
- 1 tsp cumin
- ¼ cup cilantro (fresh, chopped)
- 2 pieces flatbread (naan or pita)
- 2 tbsp ghee or olive oil
Instructions
- 1
Heat ghee in a wide skillet over medium-high. Brown lamb, breaking it up with a spoon, until no pink remains, ~5 minutes.
- 2
Stir in tomato paste and cumin, cook until fragrant, 60 seconds.
- 3
Pour in broth and bring to a simmer. Cook 4 minutes until it reduces slightly and deepens in color.
- 4
Whisk fenugreek paste into the simmering broth until fully dissolved and the sauce turns creamy and pale yellow.
- 5
Tear flatbread into large pieces and layer on a plate. Pour the lamb and sauce over the bread.
- 6
Scatter cilantro over the top and serve immediately while the bread is still warm.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- whisk
- cutting board
- bowl
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