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Saltah

Name: Saltah
Total time: 60 min
Yield: Serves 4
Ingredients: 400 g Lamb; 1 Onion; 2 cloves Garlic; 2 tbsp Olive oil; 1/2 tsp Turmeric; 1/2 tsp Cumin; 1/2 Chili pepper; 3 Tomato; 2 tbsp Fenugrec (hilbah); 4 flatbreads Bread

Preparation time: 1 h
Servings: Serves 4

Ingredients

Serves 4

Lamb — to buy400 g
Onion — to buy1
Garlic — to buy2 cloves
Olive oil — to buy2 tbsp
Turmeric — to buy1/2 tsp
Cumin — to buy1/2 tsp
Chili pepper — to buy1/2
Tomato — to buy3
Fenugrec (hilbah) — to buy2 tbsp
Bread — to buy4 flatbreads

Preparation

Brown the sliced lamb with the onion and garlic in oil, 5 minutes until well coloured.
Add the turmeric, cumin and chilli, stir then add the chopped tomatoes. Simmer 25 minutes until you get a thick sauce and tender lamb.
In a separate bowl, whisk the fenugreek powder with a little warm water for 5 minutes until it foams and becomes spongy — this is the characteristic 'hilbah' foam that tops the dish.
Pour the piping hot lamb sauce into a clay or cast-iron dish, so it keeps sizzling at the table.
Cover with the fenugreek foam and serve immediately with flatbread to scoop it up.