Saltah

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 is 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.

Prepare the Hulbah (Fenugreek Sauce)

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.

Prepare the Toppings

In a small saucepan, heat the beef broth over medium heat.

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

Simmer for about 5 minutes until the broth is well-seasoned.

Serve

Pour the stew into a large serving bowl.

Top with a dollop of hulbah (fenugreek sauce) in the center.

Pour the seasoned beef broth around the hulbah.

Garnish with chopped fresh cilantro.