Recipes · Yemeni · Stews
Fahsa
One serving has 435 kcal and 29 g protein, and at least a fifth of a woman's daily need of cobalamin (171%), zinc (87%), niacin (68%), selenium (60%), phosphorus (43%) and riboflavin (35%). Ready in 110 minutes.
- Preparation: 15 min
- Cooking: 95 min
- Makes: 1 serving (475 g)
- Difficulty: Medium
- Diets: Gluten-free, Dairy-free, Low carb
- Contains: meat
Ingredients
- 160 g Lamb shoulder, raw
- 40 g Onions, raw
- 5 g Garlic, raw
- 10 g Tomato paste
- 1 g Cumin
- 0.5 g Cayenne pepper
- 2 g Fenugreek seeds
- 250 g Water
- 1 g Salt
- 5 g Cilantro, fresh
Method
- Put the lamb in a pot with the onion, garlic, cumin, cayenne, salt and water. Bring to a boil, then cover and simmer for 1 hour to 1 hour 15 minutes until the meat is falling-apart tender.
- Lift out the lamb, shred it finely with two forks, then return it to the pot with the tomato paste, and simmer for another 10 minutes until well combined and slightly thickened.
- Meanwhile, soak the fenugreek seeds in warm water for 15 minutes, then blend until foamy to make a quick hilbeh topping.
- Ladle the hot fahsa into a small stone or cast-iron pot if you have one, so it keeps bubbling at the table.
- Spoon the fenugreek foam over the top and finish with the cilantro; serve immediately, very hot, with flatbread.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 435 kcal | 21% |
| Carbohydrates | 9.4 g | |
| Water | 402 mL | |
| Fiber | 2.1 g | 7% |
| Protein | 29.3 g | 61% |
| Tryptophan | 0.34 g | |
| Threonine | 1.2 g | |
| Isoleucine | 1.4 g | |
| Leucine | 2.2 g | |
| Lysine | 2.5 g | |
| Methionine | 0.71 g | |
| Cystine | 0.34 g | |
| Phenylalanine | 1.2 g | |
| Tyrosine | 0.95 g | |
| Valine | 1.5 g | |
| Histidine | 0.9 g | |
| Fat | 30.9 g | |
| Monounsaturated | 12.6 g | |
| Polyunsaturated | 2.5 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.9 g | |
| Saturated | 13.1 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 114 mg | |
| Calcium | 72.1 mg | 7% |
| Copper | 0.3 mg | 33% |
| Iron | 4.4 mg | 24% |
| Magnesium | 55.1 mg | 18% |
| Manganese | 0.29 mg | 16% |
| Phosphorus | 303 mg | 43% |
| Potassium | 629 mg | 13% |
| Selenium | 33.2 µg | 60% |
| Sodium | 512 mg | |
| Zinc | 6.9 mg | 87% |
| Thiamin (vitamin B1) | 0.23 mg | 21% |
| Riboflavin (vitamin B2) | 0.39 mg | 35% |
| Niacin (vitamin B3) | 9.6 mg | 68% |
| Pantothenic acid (vitamin B5) | 1.2 mg | 24% |
| Pyridoxine (vitamin B6) | 0.39 mg | 30% |
| Folate (vitamin B9) | 44.2 µg | 11% |
| Cobalamin (vitamin B12) | 4.1 µg | 171% |
| Choline | 8.6 mg | 2% |
| Vitamin A | 35.6 µg | 5% |
| Vitamin C | 8.6 mg | 11% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.75 mg | 5% |
| Vitamin K | 17.3 µg | 19% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
5.4 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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