👨‍🍳 Instruktioner

1. 1

   In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.

   ⏱️ 7 minutes
2. 2

   Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
3. 3

   Add the lamb chunks to the pot and brown them on all sides. This should take about 5-8 minutes.

   ⏱️ 8 minutes
4. 4

   Stir in the diced tomatoes, tomato paste, cumin, coriander, turmeric, cardamom, cloves, black pepper, salt, and the remaining 1 tablespoon of vegetable oil. Cook for 2 minutes, stirring constantly.

   ⏱️ 2 minutes
5. 5

   Pour in 6 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the lamb is very tender. Add more water if the stew becomes too dry.

   ⏱️ 2 hours

   💡 Proffstips: The longer it simmers, the more tender the lamb will be.
6. 6

   While the stew is simmering, prepare the hilbeh. In a bowl, combine the ground fenugreek with 1 cup of cold water. Let it soak for at least 30 minutes (or up to 2 hours).

   ⏱️ 30 minutes
7. 7

   Drain the excess water from the fenugreek. Add the soaked fenugreek, chopped fresh coriander, green chili (if using), lemon juice, and a pinch of salt to a blender. Blend until smooth and frothy.

   💡 Proffstips: You may need to add a tablespoon or two of water to achieve a smooth consistency.
8. 8

   Once the lamb is tender, you can either mash some of the lamb and vegetables against the side of the pot to thicken the stew slightly, or remove some of the broth and blend it with a portion of the lamb and vegetables to create a thicker consistency.

   💡 Proffstips: Traditional Fahsa is often served in a bubbling stone pot (makhala) heated over an open flame.
9. 9

   To serve, ladle the hot lamb stew into individual serving bowls or a traditional stone pot. Spoon a generous dollop of the whipped hilbeh mixture over the top of each serving.

   💡 Proffstips: Garnish with extra fresh coriander leaves.