Middle Eastern · Dinner
Spiced Lamb Vegetable Broth
Lamb Saltah Broth
Yemeni bubbling lamb-and-vegetable broth crowned with fenugreek hilbeh foam and sahawiq, served with warm flatbread for scooping straight from the pot.
$$
12 minsPrep
33 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
22gFat
58gCarbs
10gSugar
8gFiber
780mgSodium
92mgChol
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Instructions
1
Prep
Pat 440g lamb dry, rub with 0.5 tsp salt. Dice onion, potato, zucchini, grate garlic. Mix spices (hawaij, cumin, turmeric, Aleppo pepper). Dice tomatoes. Soak fenugreek 4 hours ahead, drain. Chop chilli, coriander, and 4 garlic cloves for hilbeh and sahawiq. Combine sahawiq ingredients in a bowl.
2
Sear
Heat olive oil in heavy 20cm pot over medium-high 1 minute. Working in batches if needed, sear lamb 4–5 minutes, turning every 90 seconds, until deeply browned on all sides. Transfer to a plate.
3
Saute
Lower heat to medium, add onion, potato, zucchini, cook 5–6 minutes until onion softens and vegetable edges colour. Stir in remaining 4 grated garlic cloves and spices, toast 30 seconds until fragrant.
4
Build
Stir in tomato paste, cook 1 minute. Add diced tomato and 0.5 tsp salt, simmer 3 minutes until oil pools at edges. Return lamb, pour in 900ml hot water and remaining 1 tsp salt, bring to gentle simmer, cover, cook low 20 minutes until lamb yields easily.
5
Finish
While broth cooks, blitz drained fenugreek with lemon juice, chilli, reserved coriander, reserved garlic, pinch of salt, and 60ml cold water in food processor 2–3 minutes until light and foamy. Uncover pot, simmer 4 minutes more until broth thickens and surface bubbles actively. Spoon hilbeh foam in a stripe across top.
6
Plate
Warm flatbreads directly over low gas flame 20 seconds per side. Serve saltah straight in the pot with sahawiq, flatbread, and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) lamb shoulder
- 30ml (2 tbsp) extra-virgin olive oil
- 240g (8.5 oz) yellow onion
- 240g (8.5 oz) waxy potato
- 200g (7.1 oz) zucchini
- 8 garlic cloves
- 2 tsp hawaij spice mix
- 1 tsp ground cumin
- 0.5 tsp ground turmeric
- 1 tsp Aleppo pepper
- 2 tsp tomato paste
- 460g (16.2 oz) ripe tomato
- 900ml (3 3/4 cup) hot water
- 2 tsp fine sea salt
- 20g (0.7 oz) fenugreek seeds
- 10ml (2 tsp) lemon juice
- 2 small green chilli
- 10g (small handful) coriander leaves
- 2 flatbreads
- 2 lemon wedges