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Yemeni saltah with lamb, vegetables, fenugreek, herbs, green zhug, and flatbread.

Yemeni Saltah

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A Yemeni lamb and vegetable stew finished with whipped fenugreek, cilantro, and green zhug.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Yemeni
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Stew
  • 1 tbsp vegetable oil
  • 1/2 lb lamb shoulder bite-size pieces
  • 1 large yellow onion diced
  • 2 cloves garlic minced
  • 1 cup diced tomatoes
  • 1 cup lamb stock
  • 1 cup mixed vegetables potato and carrot, diced
  • 1 tsp ground cumin
Finish
  • 2 tbsp fenugreek seeds soaked and whipped with water
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp green zhug
  • 1/2 tsp salt plus more to taste

Equipment

  • Heavy pot
  • Blender
  • Whisk
  • Wooden spoon

Method
 

Cook the Stew:
  1. Heat the oil in a heavy pot and brown the lamb. Add the onion and cook until softened.
  2. Stir in the garlic, tomatoes, stock, vegetables, cumin, and salt. Cover and simmer for 55 to 60 minutes, until the lamb is tender.
  3. While the stew cooks, soak the fenugreek seeds in water for 20 minutes, drain, and whip with clean water until lightly aerated.
Finish and Serve:
  1. Stir the cilantro and green zhug into the stew and simmer for 5 minutes.
  2. Spoon the whipped fenugreek over the hot stew and serve immediately with flatbread.

Nutrition

Calories: 410kcalCarbohydrates: 22gProtein: 28gFat: 24gSaturated Fat: 8gCholesterol: 85mgSodium: 760mgFiber: 5gSugar: 7g

Notes

  • Fenugreek adds the characteristic texture and aroma; do not skip the soaking step.
  • Add zhug gradually because its heat varies by batch.