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    Home / Dinner / Lamb Fahsa

    Lamb Fahsa

    A bubbling stone-pot stew of tender lamb in a fenugreek-scented broth, whipped into a froth that crowns every bowl.

    ⏱ 25 minPrep time
    🔥 1 hr 30 minCook time
    🍽 4Servings
    🏷 DinnerCategory
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    Lamb Fahsa

    Fahsa is a Yemeni dish that has become a late-night favorite across Saudi Arabia, served in small stone pots at dedicated restaurants. The lamb stew itself is rich and spicy, but the signature is hulba, a fenugreek paste that is whisked with hot broth until it foams, then poured over the stew like a golden cloud. In Yemen it is a staple of mountain towns, and in Saudi cities the fahsa joints stay open until dawn, filling the air with the smell of fenugreek and spice.

    A frothy, fiery bowl from Yemen

    The broth is deeply savory, warmed by cumin, coriander, and green chili, with tomatoes giving it body and tang. The fenugreek froth on top is earthy and slightly bitter, a flavor that takes getting used to and then becomes impossible to give up. Traditionally the pot is tilted so diners can scoop the stew with a piece of bread, and the froth is refreshed with every spoonful.

    Craving more? Explore all Gulf / Saudi Kitchen recipes.

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    Step by stepInstructions

    1. Soak the fenugreek seeds in 1 cup warm water for 30 minutes. Drain, then blend them with 1/4 cup fresh water into a smooth paste, and set aside.
    2. Heat the ghee in a large pot and brown the lamb in batches, about 5 minutes per batch. Remove and set aside.
    3. Cook the onion until soft, about 5 minutes, then add the garlic, chilies, cumin, coriander, turmeric, and cardamom and cook 1 minute.
    4. Stir in the tomatoes and tomato paste and cook 4 minutes, then return the lamb with the salt and water. Bring to a boil, cover, and simmer 1 hour 15 minutes, until the lamb is very tender and the broth is rich.
    5. Whisk the fenugreek paste with 1/2 cup of the hot broth until it becomes light and foamy.
    6. Pour the froth over the stew and simmer uncovered 5 minutes more, letting it ripple over the surface.
    7. Taste and adjust the salt.
    8. Ladle into bowls and serve immediately with flatbread for dipping.

    💡 Chef tips & storage

    The fenugreek paste must be whisked hard with hot broth to foam — a few minutes of vigorous whisking does the trick. If you are not used to fenugreek's earthy bite, start with a little less.

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    Recipe details

    Prep25 min
    Cook1 hr 30 min
    Servings4
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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