👨‍🍳 조리법

1. 1

   In a large pot or Dutch oven, heat vegetable oil or ghee over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

2. 2

   Add the minced garlic and chopped green chilies (if using) and cook for another minute until fragrant.

3. 3

   Stir in the diced tomatoes, ground cumin, ground coriander, turmeric, and salt. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to break down.

4. 4

   Add the lamb or beef cubes to the pot and brown them on all sides, about 5-7 minutes.

5. 5

   Pour in the water or beef stock, bring to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the meat is tender.

6. 6

   While the stew simmers, prepare the fenugreek paste. In a small bowl, combine the ground fenugreek powder with 1/4 cup of cold water. Let it sit for at least 1 hour (or up to 4 hours), then drain any excess water. Whip the fenugreek vigorously with a whisk or electric mixer until it becomes pale white and frothy.

7. 7

   In a separate small bowl, combine the chopped cilantro and parsley.

8. 8

   Once the meat is tender, stir the whipped fenugreek paste and chopped herbs into the stew. Simmer for another 5-10 minutes, allowing the flavors to meld and the stew to thicken slightly.

9. 9

   Serve the Saltah piping hot, traditionally in a stone pot, with Yemeni flatbread (khubz).