Yemeni Saltah
Loading...
- Serves 4
- Cooks in 22.5 mins (20m prep + 2.5m cook)
- Difficulty: Intermediate
- Tastes:
-
Estimated nutrition per serving
Yemeni Saltah
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large pot, heat the ghee or vegetable oil over medium heat.
- 2.Add the chopped onion and minced garlic. Sauté until the onion is translucent.
- 3.Add the lamb or chicken pieces and cook until browned on all sides.
- 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.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.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.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
- Feel free to adjust the spiciness of the dish by adding more or fewer green chilies.
- For a vegetarian version, you can substitute the meat with chickpeas or lentils.
- Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop over time.
- If you can't find injera or pita bread, you can serve the Yemeni Saltah with rice or couscous.