About this Dish
A spicy, slow-cooked lamb stew served sizzling in a hot stone pot.
History & Origin
Fahsa is served in the same volcanic stone pot it's cooked in, arriving at the table still bubbling — a dish deeply tied to Yemeni hospitality traditions.
IngredientsServes 2
🥩Lamb on the bone (shoulder or shank), 700g cut into chunks
🧅Large onions, 2 finely chopped
🧄Garlic cloves, 6 minced
🌶️Fresh green chillies, 3-4 finely chopped
🍅Ripe tomatoes, 3 large grated
🫙Hawaij spice mix (cumin, black pepper, turmeric, cardamom), 2 tsp
🌿Fenugreek powder, 1.5 tsp
🧈Clarified butter (ghee), 3 tbsp
🧂Salt, 1.5 tsp or to taste
💧Water or lamb stock, 500ml
Method
1
Heat the ghee in a heavy pot over medium-high heat and fry the onions until deeply golden and soft, about 10-12 minutes. Add the garlic and green chillies and cook for another 2 minutes until fragrant.2
Add the lamb pieces and brown them well on all sides for about 8 minutes, seasoning with salt as you go. This step builds the deep flavour base of the stew.3
Stir in the grated tomatoes, hawaij spice mix, and fenugreek powder. Mix everything together and let it cook down for 5 minutes until the tomatoes darken and the oil begins to separate.4
Pour in the water or stock, bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours until the lamb is completely fall-off-the-bone tender and the broth has thickened.5
Taste and adjust the seasoning, adding more chilli or salt as needed. The sauce should be rich, spicy, and deeply savoury with a thick consistency.6
To serve authentically, ladle the fahsa into a preheated stone or cast iron bowl that has been sitting in a hot oven at 220°C for 15 minutes. It should arrive at the table sizzling and bubbling. Serve immediately with fresh Yemeni flatbread (lahoh or khobz) for dipping.User Reviews
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