Yemeni Saltah Lamb Stew with Zhug

5/5 from 1 Customers

25 mins

1 hr 15 mins

2/5

In stock
£3.25

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Saltah, the national dish of Yemen is a simple stew flavoured with a mix of spices known as hawayji - a blend of black pepper, caraway, green cardamon, turmeric and saffron. On its own it’s a fairly humble dish but the flavours are hugely elevated with the addition of two very unusual condiments - hilbeh, which provides a tangy freshness and zhug, which provides lots of fiery heat.

Recipe

25 mins

1 hr 15 mins

2/5

Serves

4

Effort

Medium Effort

Main Ingredient

Lamb

Main Ingredient

Potatoes

Dietary

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fresh

Meal Taste

Tangy

Origin

Popular Style

Middle Eastern

Hilbeh Spices: fenugreek, chilli, garlic
Saltah Spices: black pepper, caraway, turmeric, green cardamon, saffron
Zhug Spices: mild chilli flakes, paprika, chilli, caraway, garlic, green cardamon

May contain traces of celery, mustard and sesame

  • 500g diced lamb
  • 1 large onion
  • 3 cloves of garlic
  • 500g floury potatoes
  • 6 tomatoes
  • 1 lemon
  • 25g bunch of coriander
  • Flatbreads or rice to serve
  • Large lidded pan
  • Blender
  • Measuring jug

Product Rating (1):

5/5

Delicious explosion of flavour

Emily Stone View More

WOW everything looks so vibrant and delicious! Glad you enjoyed this!

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