For many years, this recipe was on my to do list and a few years I made it, but it was the first time and I made several mistakes. I really wanted to try it again during Ramadan and finally it turned out just the way I wanted it to. Yemenis use a special iron pot called a madra. I do not have a madra so I just used a regular soup pan, but I really want to try to find one. We have a large Yemeni population here so hopefully I can.
This is most popular dish from Yemen and because of that their is not really one way to make it. You can use chicken, lamb, beef or go vegeterian style. Some add potatoes, okra, eggs or tomatoes. It’s really up to you and your taste. I prefer lamb to beef when it comes to meat, but I use beef bullion cubes over the lamb because they do taste a lot better. So when I need a meat broth I always go for the beef even when using lamb meat.
1 pound small cubed lamb
1 tablespoon olive oil
1 large onion
2 garlic cloves
1 large potato, peeled
1 tomatoe, diced
salt and pepper to taste
4 cups beef broth
1 green chili’s, tops removed and slit lengthwise
1 tablespoon hawaij
1 egg, beaten
1 tablespoon tomatoe paste
3 tablespoons cooked rice
1. In a food processor add onions and garlic, pulse. In an 8-quart pan on medium heat add onion, garlic, chili’s and hawaij. Cook until onions are tender.
2. Add lamb, mix and allow meat to lightly brown. Then add potatoes, tomatoes, broth, tomato paste, salt and pepper. Bring to a full boil then reduce to simmer, cover and cook for 1-1/2 hours.
3. When the stew has finished cooked carefully use a fork to mash the potatoes and shred the meat, this process will thicken the stew. In a small cup add the egg and a few tablespoons of the stews broth, mix then add to the stew. Add rice. Raise heat back up and allow mixture to thicken about 5 minutes.
4. Add hulba on top and allow to come to a full boil.
Yields: 3 servings