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Loading...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.
Prep Time25 mins
Cook Time75 mins
Total Time100 mins
Servings4
Yield4 generous servings
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
- Place the fenugreek seeds in a small bowl, cover with warm water, and soak for at least 30 minutes while you prepare the stew.
- 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.
- 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.
- 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.
- 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.
- 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.
- Meanwhile, make the hulba: drain the soaked fenugreek and blend it with the tomatoes, onion, garlic, and tomato paste until a coarse paste forms.
- 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.
- 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.
