Fahsa

Step 1: Soak 2 tbsp ground fenugreek seeds in ¾ cup cold water for at least 2 hours, then pour off the water; the paste underneath will look like soft jelly.

Step 2: Put 2 ¼ lb lamb shoulder on the bone, 1 onions, 2 tsp hawaij spice mix for soup, 2 tsp salt and 6 ¼ cups water in a large pot. Bring to the boil, skim, cover and simmer until the meat falls from the bone.

Step 3: Lift out the lamb, discard the bones and shred the meat with two forks. Keep 500 ml of the broth (the rest makes a good soup for another day).

Step 4: Heat the oven with a small cast-iron pan or stone pot inside to 450°F.

Step 5: Whip the fenugreek paste with a whisk or electric beater, adding a few drops of cold water at a time, until it turns pale and fluffy. Blend in ½ lemon, 1 handful fresh coriander and 1 garlic clove with a pinch of salt.

Step 6: Heat 2 tbsp vegetable oil in a frying pan and fry the rest of 1 onions until golden, then add 5 garlic cloves, 1 green chilli and 3 tomatoes and cook until thick.

Step 7: Add the shredded lamb and the reserved broth and boil hard, stirring, until most of the liquid has gone and the mixture is thick and sticky.

Step 8: Carefully take the hot pan out of the oven, tip in the fahsa so it sizzles, spoon the fenugreek froth on top and serve at once with 4 Yemeni flatbread or large flatbreads. Warn everyone that the pan is very hot.