Fahsa

Prepare the Stew

In a large pot, heat the vegetable oil over medium heat.

Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent.

Add the lamb or beef chunks and cook until browned on all sides.

Stir in the chopped tomatoes, ground cumin, ground coriander, ground turmeric, ground fenugreek, ground black pepper, and salt.

Add the water or beef broth and bring to a boil.

Reduce the heat and simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors are well combined.

Stir in the chopped fresh cilantro and simmer for an additional 5 minutes.

Prepare the Hulbah (Fenugreek Paste)

In a small bowl, combine the ground fenugreek seeds and water. Let it soak for about 2 hours, or until the fenugreek has absorbed the water and become gelatinous.

Drain any excess water from the soaked fenugreek.

In a mortar and pestle or a food processor, combine the soaked fenugreek, minced garlic, minced green chili, and salt. Grind into a smooth paste.

Serve

Transfer the hot stew to a serving bowl.

Top with a dollop of hulbah (fenugreek paste).