Yemeni Fasolia bil Lahm
A comforting and aromatic Yemeni stew featuring tender chunks of lamb cooked with white beans (fasolia) in a rich, spiced tomato broth. It's a staple in Yemeni households, often served with rice or bread.
🧂 Ingredients
- 750 g Lamb shoulder or leg(cut into 1.5-inch cubes)
- 250 g Dried white beans (e.g., cannellini or great northern)(soaked overnight and drained)
- 2 medium Onions(chopped)
- 4 cloves Garlic cloves(minced)
- 400 g Tomatoes(crushed or diced)
- 2 tbsp Tomato paste
- 1 tsp Coriander seeds(toasted and ground)
- 1 tsp Cumin seeds(toasted and ground)
- 0.5 tsp Turmeric powder
- 3 Cardamom pods
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 3 tbsp Vegetable oil or ghee
- 6-8 cups Water or lamb broth
- 1/4 cup Fresh cilantro or parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Heat oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
💡 Tip: A Dutch oven is ideal for slow simmering. - 2
Sear the lamb cubes on all sides until nicely browned. Remove the lamb from the pot and set aside.
⏱️ 8-10 minutes - 3
Add the chopped onions to the pot and sauté until softened and lightly golden, about 7-10 minutes.
⏱️ 10 minutes - 4
Add the minced garlic, ground coriander, ground cumin, turmeric, cardamom pods, and bay leaf. Cook for 1-2 minutes until fragrant.
⏱️ 2 minutes - 5
Stir in the tomato paste and cook for another minute.
⏱️ 1 minute - 6
Add the crushed or diced tomatoes, salt, and pepper. Cook for 5 minutes, stirring occasionally.
⏱️ 5 minutes - 7
Return the seared lamb to the pot. Add enough water or lamb broth to cover the meat by about an inch.
💡 Tip: Using lamb broth will enhance the lamb flavor. - 8
Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the lamb is becoming tender.
⏱️ 1 hour - 9
Add the soaked and drained white beans to the pot. If needed, add more liquid to ensure everything is submerged.
💡 Tip: Ensure beans are fully submerged for even cooking. - 10
Cover and continue to simmer for another 30-45 minutes, or until the beans are tender and the lamb is very tender.
⏱️ 45 minutes - 11
Taste and adjust seasoning with salt and pepper if necessary. Remove cardamom pods and bay leaf before serving.
- 12
Garnish with fresh chopped cilantro or parsley and serve hot.
💡 Pro Tips
- ✓Soaking the beans overnight is crucial for reducing cooking time and improving digestibility.
- ✓Toasting and grinding the coriander and cumin seeds releases more flavor.
- ✓If you don't have dried beans, you can use canned white beans, adding them in the last 15-20 minutes of cooking.
🔄 Variations
- Add a pinch of fenugreek powder for a distinct Yemeni flavor.
- Include diced carrots or potatoes for added vegetables.
- For a spicier version, add a chopped jalapeño or a pinch of red pepper flakes.