Method

Lamb stew: brown lamb in a pot. Add onion, garlic, tomatoes, hawayij and water. Bring to boil; reduce heat; simmer 1.5 hours until lamb is very tender and broth is flavourful.
About 5 min
Holba (fenugreek foam): drain the overnight-soaked fenugreek seeds; they will be gel-like. Blend with 3 tbsp water and salt until a paste forms. Whisk vigorously by hand (or with a small hand mixer) for 5–8 minutes until the mixture triples in volume and becomes a thick, bitter, green-tinged foam.
About 14 min
Zhug: blend chillies, coriander, garlic, cumin, cardamom, olive oil and lemon until a coarse paste. Season.
About 14 min
Assemble: ladle the hot lamb stew into clay pots or deep bowls. The stew should be bubbling.
About 14 min
Top with a generous mound of holba foam in the centre. Add a spoonful of green zhug beside it. Serve with Yemeni flatbread (lahoh). The holba foam melts into the stew as you eat; its slightly bitter fenugreek flavour is essential.
About 3 min

Nutrition per serving (estimate)