Fahsa

Method

Heat ghee in a heavy-bottomed pot and brown the meat on all sides until deeply caramelised, then set aside. In the same pot, sauté the onions until soft and translucent, then add garlic and ginger, cooking for two minutes until fragrant. Return the meat to the pot and stir in the ground spices, fenugreek leaves, salt and black pepper, coating everything evenly. Pour in the water and bring to a simmer, then cover and cook on a low heat for 90 minutes, stirring occasionally, until the meat is very tender and the sauce has reduced and thickened. Finish with fresh coriander and mint just before serving. Serve hot with flatbread or rice to soak up the rich, aromatic sauce.