Saltah Yemeni Lamb Stew

Saltah is widely regarded as the national dish of Yemen — a deeply spiced lamb and vegetable stew crowned with a frothy fenugreek sauce called hulba. The combination of slow-cooked meat with the slightly bitter, aromatic foam creates a uniquely Yemeni flavor experience. Best enjoyed with warm flatbread to soak up every drop of the rich broth.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 35 gCarbs
• 6 gFiber
• 9 gSugar
• 38 gProtein
• 720 mgSodium
• 1,100 mgPotassium
• 120 mgCalcium
• 5.5 mgIron
• 32 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Lamb Stew

• 2 lbs bone-in lamb shoulder, cut into 1.5-inch pieces
• 2 tbsp vegetable oil
• 2 large yellow onions, finely chopped
• 5 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp black pepper
• 1/2 tsp ground cardamom
• 2 large tomatoes, finely chopped
• 2 tbsp tomato paste
• 2 medium russet potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• 2-3 green chili peppers (serrano or Anaheim), slit lengthwise
• 5 cups water or low-sodium beef stock
• 1 1/2 tsp salt, plus more to taste

For the Hulba (Fenugreek Foam)

• 3 tbsp fenugreek seeds
• 2 tomatoes, quartered
• 1 small onion, quartered
• 3 garlic cloves
• 1 tbsp tomato paste
• 1 large egg
• 2 tbsp ghee
• 1/2 tsp ground turmeric
• Pinch of salt

To Serve

• Warm flatbread such as malawah or pita
• Fresh cilantro leaves (optional)

Directions

1. Place the fenugreek seeds in a small bowl, cover with warm water, and soak for at least 30 minutes while you prepare the stew.
2. Heat the oil in a heavy Dutch oven over medium-high heat. Pat the lamb dry and brown in batches for 6-8 minutes total until deep golden on all sides, then transfer to a plate.
3. Reduce heat to medium. Add the onions to the same pot and cook for 6-8 minutes until softened and lightly golden. Stir in the garlic and ginger and cook 1 minute until fragrant.
4. Add the coriander, cumin, turmeric, black pepper, and cardamom and toast for 30 seconds. Stir in the chopped tomatoes and tomato paste and cook 5 minutes until the mixture thickens and darkens.
5. Return the lamb to the pot along with the potatoes, carrots, green chilis, water or stock, and salt. Bring to a boil, then reduce to a gentle simmer.
6. Cover partially and simmer for 60-70 minutes, stirring occasionally, until the lamb is fork-tender and the vegetables are very soft. Taste and adjust the salt.
7. Meanwhile, make the hulba: drain the soaked fenugreek and blend it with the tomatoes, onion, garlic, and tomato paste until a coarse paste forms.
8. Heat the ghee in a skillet over medium heat, add the paste and turmeric, and cook for 8-10 minutes, stirring, until darkened and thick. Whisk in the egg vigorously until the mixture turns pale, frothy, and fluffy, 2-3 minutes. Season with a pinch of salt.
9. Ladle the hot stew into shallow bowls and generously top each portion with the fenugreek foam. Serve immediately with warm flatbread for scooping.

Cook’s Notes

• Soak fenugreek seeds for up to 2 hours if you have time — this yields a milder, creamier foam.
• Bone-in lamb shoulder is essential for a rich, savory broth; boneless works but reduces depth.
• For a milder heat, remove the seeds from the green chilis before adding them to the stew.
• Whisk the hulba egg vigorously over medium-low heat so it cooks into a pale foam without scrambling.
• The stew tastes even better the next day once the spices have fully melded.

More Yemen Recipes You’ll Love

Craving more flavors from Yemen? Try these traditional recipes:

• Yemeni Salta with Fenugreek Foam and Green Chili-Tomato Sauce
• Yemeni Lamb and Tomato Stone-Pot Stew
• Yemeni Dough Porridge with Spiced Lamb and Tomato Sauce

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