Yemeni Saltah Lamb with Fenugreek

Ingredients

• 8 oz lamb stew meat, cubed
• 1 tbsp oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup crushed tomatoes
• 1 cup lamb or beef broth
• 1 tsp hawaij spice blend
• 1/2 cup cooked chickpeas
• 1 tsp ground fenugreek
• 2 tbsp water
• 2 tbsp plain yogurt
• 1/2 tsp kosher salt
• 2 small pieces flatbread

Steps

1. Brown lamb in oil, then add onion and garlic and cook 2 minutes.
2. Stir in tomatoes, broth, hawaij, chickpeas, and salt; cover and simmer until lamb is tender, 35 to 40 minutes.
3. Whisk fenugreek with water and let it stand 5 minutes until lightly foamy.
4. Fold yogurt into the fenugreek mixture and season with a pinch of salt.
5. Spoon lamb stew into bowls, top with fenugreek mixture, and serve with flatbread.

Allergen note: Contains milk and wheat if served with flatbread.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.