Saltah: Yemeni Lamb & Egg Skillet
A beloved Yemeni one-skillet meal layering spiced lamb, zhug (cilantro-herb sauce), and runny eggs over crispy potatoes. Aromatic, humble, and deeply satisfying.
- Total time
- 45 min
- Servings
- 2
- Calories
- 628
- Protein
- 35g
Ingredients
- ¾ lb lamb, ground
- 1 lb potatoes, waxy (like Yukon Gold)
- 1 medium onion, yellow
- 4 whole garlic cloves
- 1.5 cups packed cilantro, fresh
- 1 whole jalapeño pepper
- 1 teaspoon cumin seeds
- 2 whole eggs
- 3 tablespoons olive oil
Instructions
- 1
Cut the potatoes lengthwise in half, then lay each half flat and slice crosswise into 1/4-inch-thick half-moons so they cook evenly.
- 2
Slice the onion lengthwise from root to tip into thin strips, about the thickness of a wooden skewer, so they caramelize.
- 3
Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 4
Roughly chop the cilantro leaves and tender stems into bite-sized pieces; discard any thick woody stems.
- 5
Slice the jalapeño lengthwise in half, scrape out the seeds and pale ribs with a small spoon (to make it less spicy), then mince finely.
- 6
Heat 3 tablespoons of olive oil in a 12-inch cast iron skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan.
- 7
Add the potato slices in a single layer and cook undisturbed for 4 minutes so the bottoms turn the color of warm honey.
- 8
Stir the potatoes once and cook for another 3 minutes until they are tender when pierced with a fork and the edges look caramelized.
- 9
Push the potatoes to the sides of the skillet, creating a well in the center, then add the ground lamb and break it into small chunks with a wooden spoon.
- 10
Cook the lamb over medium-high heat, stirring and breaking it into smaller pieces every 30 seconds, until no pink remains inside, about 5 minutes.
- 11
Scatter the minced garlic and minced jalapeño over the lamb and stir for 30 seconds until the kitchen smells strongly fragrant.
- 12
Sprinkle the 1 teaspoon of cumin seeds over everything and stir for 15 seconds so they release their aroma.
- 13
Add the onion strips on top of the lamb and potatoes, then reduce heat to medium and cook for 3 minutes, stirring once halfway through, until the onions soften.
- 14
Make a small well in the center of the skillet by pushing the ingredients gently to the sides, then crack both eggs directly into the well.
- 15
Reduce heat to medium-low and cook the eggs uncovered for 3 to 4 minutes until the whites are set and opaque but the yolks still jiggle when you shake the skillet gently.
- 16
Remove the skillet from heat and scatter the chopped cilantro evenly across the top of the entire dish.
- 17
Divide the saltah between two shallow bowls or plates by scooping from the skillet so each serving has potato, lamb, egg, and cilantro.
Tools you’ll need
- 12-inch cast iron skillet or large heavy-bottomed skillet
- cutting board
- chef's knife
- small spoon or melon baller
- wooden spoon
- fork
- two shallow bowls or plates
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