Fahsa - Middle Eastern Recipe

Fahsa

🌍 Middle Eastern, Yemen (Sana'a highlands) Difficulty: ●●●○○

Fahsa is the lamb stew counterpart to saltah; both reflect the Yemeni preference for long-cooked, spiced lamb eaten communally from shared vessels.

Ingredients

• 800 g lamb shoulder or neck, bone-in, cubed
• 2 onions, diced
• 4 cloves garlic, minced
• 2 tsp hawayij (Yemeni spice blend: cumin, coriander, black pepper, turmeric, cardamom)
• 1 tsp tomato paste
• 200 ml water
• 2 tbsp ghee or oil
• Fresh cilantro and zhug to serve
• Flatbread or bint al-sahn for serving

Method

1. Browning — Brown lamb pieces in ghee until well colored.
2. Adding — Add onion and garlic; cook until soft and golden.
3. Adding — Add hawayij; stir and cook 2 minutes.
4. Adding — Add tomato paste and water; bring to simmer.
5. Transferring — Transfer to earthenware pot if available; cover tightly.
6. Step 6 — Slow-cook at very low heat (or in 160°C (320°F) oven) for 2–2.5 hours until meat is very tender and sauce thick.
7. Serving — Serve in the cooking vessel with hulba, zhug, and flatbread.

Tags: lamb shoulder or neck, onions, garlic, hawayij, tomato paste · Source: Brittani's Almanac