Yemeni Saltah

local_grocery_store Ingredients

• 500g Lamb or Chicken, cut into pieces
• 1 Onion, chopped
• 4 cloves Garlic, minced
• 2 Tomatoes, diced
• 2 Green Chilies, sliced
• 1/2 cup Cilantro, chopped
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Ground Black Pepper
• to taste Salt
• 4 cups Water
• 2 tablespoons Ghee or Vegetable Oil
• 1 tablespoon Fenugreek Leaves, crushed
• 1 Lemon, juiced
• 1/2 cup Yogurt
• Fresh Cilantro, Green Chilies, and Tomato Garnish, chopped
• for serving Injera or Pita Bread

restaurant_menu Method

1. 1.In a large pot, heat the ghee or vegetable oil over medium heat.
2. 2.Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. 3.Add the lamb or chicken pieces and cook until browned on all sides.
4. 4.Stir in the diced tomatoes, sliced green chilies, chopped cilantro, ground cumin, ground coriander, turmeric, ground black pepper, and salt. Cook for a few minutes to allow the flavors to meld together.
5. 5.Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 2 hours or until the meat is tender.
6. 6.In a small bowl, whisk together the yogurt and lemon juice. Stir the yogurt mixture into the pot and simmer for an additional 10 minutes.
7. 7.Serve the Yemeni Saltah hot, garnished with fresh cilantro, green chilies, and chopped tomatoes. Enjoy with injera or pita bread for a complete meal.

lightbulb_outline Tips

• chevron_rightFeel free to adjust the spiciness of the dish by adding more or fewer green chilies.
• chevron_rightFor a vegetarian version, you can substitute the meat with chickpeas or lentils.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop over time.
• chevron_rightIf you can't find injera or pita bread, you can serve the Yemeni Saltah with rice or couscous.