Ingredients
Scale
- 2 pounds lamb, cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 4 cups water
- 1 cup fresh fenugreek leaves
- 1 lemon, juiced
- salt to taste
Instructions
- In a large pot, heat the oil over medium heat and add onions. Sauté until soft.
- Add garlic and spices; cook for an additional minute.
- Add the lamb, stirring until browned on all sides.
- Pour in water, bring to a boil, then reduce heat and simmer for about 1.5 hours.
- Stir in fenugreek leaves and lemon juice; cook for another 30 minutes.
- Serve hot with warm bread.
Notes
- For an authentic taste, use fresh fenugreek leaves if available.
- You can add potatoes or carrots for added flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stove Top
- Cuisine: Yemeni
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 1g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg