Yemeni Lamb and Tomato Stone-Pot Stew

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Fahsa is Yemen's beloved one-pot lamb stew, traditionally simmered in a stone vessel and finished with a vigorous whisk that gives the broth its signature frothy top. Warm, earthy, and gently spiced, it's scooped up with torn flatbread for a deeply satisfying meal that showcases centuries of Yemeni home cooking.

Nutrition Facts

Per serving (estimated)

• 495 kcalCalories
• 30 gFat
• 11 gSaturated Fat
• 13 gCarbs
• 3 gFiber
• 6 gSugar
• 40 gProtein
• 720 mgSodium
• 820 mgPotassium
• 85 mgCalcium
• 4.5 mgIron
• 18 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the stew

• 1 kg bone-in lamb shoulder, cut into 5 cm chunks
• 2 tbsp vegetable oil
• 2 large yellow onions, finely chopped
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 ripe tomatoes, finely chopped
• 2 green chilies, slit lengthwise
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp freshly ground black pepper
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp fenugreek seeds, lightly crushed
• 4 cups water or low-sodium lamb broth

For finishing and serving

• 1/4 cup fresh cilantro, chopped
• 1 tbsp fresh cilantro leaves for garnish
• 1 lemon, cut into wedges
• Warm Yemeni flatbread or pita, for serving

Directions

1. Pat the lamb chunks dry with paper towels and season lightly with salt. Heat the oil in a heavy pot or traditional stone vessel over medium-high heat and brown the lamb on all sides, about 6 to 8 minutes total. Transfer to a plate and pour off all but 2 tablespoons of fat.
2. Reduce the heat to medium and add the chopped onions to the same pot. Cook, stirring often, until softened and lightly golden, about 7 minutes. Stir in the garlic, ginger, and green chilies and cook for 1 minute until fragrant.
3. Add the chopped tomatoes, tomato paste, cumin, coriander, turmeric, black pepper, salt, and crushed fenugreek. Cook, mashing the tomatoes with a spoon, until the mixture thickens and the oil begins to separate, about 6 minutes.
4. Return the lamb and any accumulated juices to the pot along with the water or broth. Bring to a boil, skimming off any foam that rises, then reduce the heat to low, cover partially, and simmer gently for 90 minutes, or until the lamb is fork-tender and the broth has reduced by about a third.
5. Uncover and simmer for a further 10 minutes to concentrate the flavors. Using a wire whisk, beat the broth vigorously for 30 to 45 seconds to create the characteristic frothy top that defines fahsa. Taste and adjust the seasoning with additional salt if needed.
6. Stir in the chopped cilantro and ladle the stew into warmed shallow bowls, making sure to spoon plenty of the frothy broth over each portion. Garnish with cilantro leaves, serve with lemon wedges and plenty of warm flatbread for scooping.

Cook’s Notes

• If you have a clay or stone cooking pot (maraqi), use it for the most authentic flavor and the traditional smoky undertone.
• The fenugreek adds a subtle bittersweet edge that is signature to Yemeni cooking; do not skip it if you can find it.
• Bone-in lamb shoulder is preferred for richness, but boneless leg can be substituted with a shorter simmer of 60 minutes.
• For a spicier stew, leave the chili seeds in or add a second chili; for a milder version, seed the chilies before adding.
• The broth should be loose and soupy rather than thick; thin with a splash of hot water if it reduces too much before the lamb is tender.

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