Yemeni Lamb Saltah

Ingredients

• 500g (1.1 lb) lamb, cut into chunks 500g (1.1 lb) lamb, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 carrots, sliced 2 carrots, sliced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Juice of 1 lemon Juice of 1 lemon
• Fresh cilantro and parsley, chopped (for garnish) Fresh cilantro and parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb chunks and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced tomatoes, sliced bell peppers, and sliced carrots to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Stir in the tomato paste, ground cumin, ground coriander, ground turmeric, black pepper, and salt. Cook for another minute to allow the spices to release their flavors.
5. 5.
   Return the browned lamb to the pot and pour in the beef or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the lamb is tender.
6. 6.
   Just before serving, squeeze the juice of one lemon into the stew and stir well.
7. 7.
   Garnish with fresh cilantro and parsley.
8. 8.
   Serve hot with Yemeni flatbread.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb shoulder or leg. Trim any excess fat before cooking.
• Tomatoes — Opt for ripe and juicy tomatoes for the best flavor. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Yemeni flatbread — If you can't find Yemeni flatbread, you can serve the stew with pita bread or any other flatbread of your choice.

Tips & Tricks

• To enhance the flavors, marinate the lamb chunks with the spices for a few hours or overnight before cooking.
• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the stew.
• If you prefer a thicker broth, mix a tablespoon of flour with a little water and add it to the stew during the last 15 minutes of cooking.

Serving advice

Yemeni Lamb Saltah is traditionally served family-style, with everyone gathering around the pot. Serve it in deep bowls, allowing each person to scoop up the tender lamb, vegetables, and flavorful broth. Don't forget to provide Yemeni flatbread or any other bread for dipping and sopping up the delicious juices.

Presentation advice

To make the presentation more appealing, sprinkle some chopped fresh cilantro and parsley on top of the stew. The vibrant green herbs will add a pop of color and freshness to the dish. Serve the stew in a rustic clay pot or a deep serving bowl to showcase its hearty nature.