Saltah (Yemeni Lamb Stew with Fenugreek Froth)
Local name: سلتة
In short: Lamb simmered with tomato, potato and warm spices, then topped with a thick froth of whipped fenugreek and served bubbling hot. It takes about 2 h 20 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 50 min
- Resting
- 8 h
- Total
- 2 h 20 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 470 kcal
Saltah is the dish most Yemenis name first. Lamb simmers with tomato, onion and spices into a thick broth that is served still boiling in a heavy stone bowl. The signature topping is hilba, a pale froth of soaked fenugreek seeds, garlic and chili, spooned on at the last moment so it stays airy. Lunch is the main meal of the day, and saltah is eaten with rice and torn flatbread used as a scoop.
Instructions
- Rinse the fenugreek seeds and soak them in plenty of cold water for at least 8 hours or overnight. They will swell and turn slightly slimy, which helps the froth hold.
- Heat the oil in a heavy pot over medium-high heat. Brown the lamb in two batches, about 6 minutes per batch, then lift it out onto a plate.
- Lower the heat to medium and cook the onions in the same pot for 8 minutes until golden. Add the garlic, celery and all the spices and stir for 1 minute until fragrant.
- Stir in the tomatoes and tomato paste, then return the lamb to the pot. Add the water and salt, bring to a boil and skim off the foam. Cover and simmer gently for 1 hour.
- Add the potatoes and simmer for 25 to 30 minutes more, until the lamb pulls easily from the bone and the potatoes are soft. Taste and adjust the salt.
- Drain the fenugreek. Blend it for 1 minute with the cold water, garlic, chili, cilantro, lemon juice and salt. Pour into a deep bowl and whisk for 5 to 8 minutes until pale, thick and airy.
- Ladle the boiling stew into heatproof bowls, preferably warmed stone or cast-iron ones. Spoon a thick layer of hilba over each bowl and serve at once, because the froth collapses within minutes.
- Serve with the rice and, if you like, flatbread. Tear the bread and use it to scoop up stew and froth together.
Tips
- Hilba turns harsh if the seeds are under-soaked. If yours tastes very bitter, soak a fresh batch for longer and change the water once or twice.
- Chicken works too. Use 1 kg (2.2 lb) bone-in chicken thighs and simmer for about 35 minutes until they reach 74°C (165°F), adding the potatoes after 10 minutes.
Questions and answers
What does hilba taste like?
Hilba is grassy, slightly bitter and sharp with garlic and chili, with a nutty, almost maple-like background from the fenugreek. The heat of the stew mellows it as you eat.
Can I make saltah ahead of time?
Cook the stew up to 2 days ahead, refrigerate it and bring it back to a full boil before serving. Make the hilba fresh, because the froth collapses within about an hour.
Is saltah spicy?
The stew itself is warm but mild. Most of the heat comes from the chili in the hilba, so leave it out for children or add sahawiq at the table for more fire.
How long does it take to make Saltah (Yemeni Lamb Stew with Fenugreek Froth)?
About 2 h 20 min in total: 30 min of preparation and 1 h 50 min of cooking.
How many calories are in Saltah (Yemeni Lamb Stew with Fenugreek Froth)?
About 470 kcal per serving, with 26 g of protein, 42 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 42 g |
| Fat | 21 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 950 mg |
Estimated values, calculated from the ingredients.
