Fahsa

Ingredients

• 1 kg lamb shoulder (bone-in, cut into large pieces)
• 1 tablespoon salt (for the boil)
• 3 tablespoons vegetable oil
• 2 onions (large, chopped)
• 8 garlic cloves (crushed)
• 1 thumb ginger (grated)
• 1 (400 g) tin chopped tomatoes
• 2 tablespoons tomato puree
• 2 tablespoons hawaij (or 1 teaspoon each: ground cumin, coriander, black pepper, turmeric, cinnamon)
• 1 teaspoon ground cardamom
• 1 teaspoon ground cloves
• 1 ½ teaspoons salt (to taste)
• 1 bay leaf
• 200 ml hot water (extra, for the sauce)

To finish

• 1 batch hulba (whipped fenugreek - see Saltah recipe)
• 4 tablespoons Sahawiq
• Lahoh (or flatbread)

Method

Stage 1 - Boil the lamb

1. Place the lamb in a wide pot. Cover with cold water by 5 cm; add the 1 tablespoon salt.
2. Bring to a boil; skim the scum.
3. Reduce to a low simmer; cover; cook 2 hours 30 minutes, until the meat falls apart.
4. Lift the lamb out; reserve 500 ml of the broth.
5. Shred the meat off the bones; discard the bones.

Stage 2 - Build the sauce

1. In a separate heavy pan, heat the oil.
2. Soften the onion 10 minutes until deep gold.
3. Add garlic and ginger; cook 1 minute.
4. Add hawaij, cardamom and cloves; toast 30 seconds.
5. Add tomato and tomato puree; reduce 8 minutes until thick.

Stage 3 - Combine

1. Pour in 200 ml of the reserved broth and the extra hot water; add bay; bring to a simmer.
2. Add the shredded lamb; cook 15 minutes on a low simmer to combine - the sauce should be thick and clinging.
3. Add more broth if needed to keep it stew-like.
4. Taste; adjust salt.

Stage 4 - Plate, boil and serve

1. Transfer to a hot flameproof stone pot or cast-iron skillet.
2. Place on high heat; bring to a violent boil at the table.
3. Spoon dollops of hulba on top.
4. Add a tablespoon of sahawiq in the centre.

Stage 5 - Eat

1. Tear lahoh; scoop. Eat directly from the pot.