Saltah

Name: Saltah
Total time: 65 min
Yield: 4
Cuisine: Yemeni
Ingredients: 600 g lamb, cubed; 1 onion, chopped, and 3 garlic cloves; 2 potatoes, cubed; Courgette and tomato, chopped; 5 cups water or broth; 1 tbsp oil; 2 tsp ground fenugreek; Green chilli, coriander and garlic for the sahawiq; Salt, cumin, turmeric and ground coriander

Yemen's national dish: a bubbling meat-and-vegetable stew crowned with whipped fenugreek — every quantity in grams, calories per serving.

520kcal31 gprotein65 minPrep

Per serving · 400 g

520

kcal

31 g

protein

52 g

carbs

21 g

fat

Prep: 65 minServes: 4Whole dish: 1600 gWhole dish energy: 2080 kcal

Ingredients

600 g lamb, cubed600 g
1 onion, chopped, and 3 garlic cloves130 g
2 potatoes, cubed300 g
Courgette and tomato, chopped300 g
5 cups water or broth1200 g
1 tbsp oil14 g
2 tsp ground fenugreek10 g
Green chilli, coriander and garlic for the sahawiq60 g
Salt, cumin, turmeric and ground coriander12 g

Whole dish: 1600 g

Method

1
Soak the ground fenugreek in cold water for fifteen minutes, changing the water twice to take out the bitterness.
2
Soften the onion and garlic in the oil, then add salt, cumin, turmeric and ground coriander.
3
Add the lamb cubes and turn them for five minutes until they colour.
4
Pour in the water, cover and simmer for half an hour, then add the potato, courgette and tomato until tender and the broth thickens.
5
Whip the soaked fenugreek with coriander, chilli and garlic to a pale foam; pour the stew into a hot stone madar, spoon the fenugreek over it, and serve it still bubbling with malooj bread.

Enjoy it

Log it in Fodi in one tap — a serving, half of one, or by the gram.

400 g · 520 kcal

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