Yemeni Lamb Bourma Broth with Sahawiq
Pure Yemeni comfort: lamb simmered low and slow with onion, garlic, fresh ginger, lemon, cardamom and bay until the broth turns golden and gelatinous — served the only proper way, with a crushed fresh sahawiq of tomato, parsley, chilli and lemon.
Yemeni lamb bourma is an authentic heritage broth, slow-cooked until the bone-in meat melts into a deeply flavoured stock. Fresh ginger, whole spices and lemon give it a distinctive Yemeni warmth that satisfies the heart before the stomach. It is served with fiery sahawiq, a tomato-and-chilli relish that lifts the flavour and adds a refreshing tang.
How to Prepare
Season the lamb with mixed spice, black pepper and turmeric.
Place it in a clay pot (or heavy pot) with onion, garlic, fresh ginger, a piece of lemon, bay leaves, cardamom and salt.
Cover with water and simmer low and slow for 2–3 hours until the meat is falling-tender and the broth is rich.
Skim as needed and adjust the salt at the end.
For the sahawiq, pound the tomatoes, parsley and hot pepper to a rough paste with lemon juice and salt.
Serve the broth hot in bowls with sahawiq and bread on the side.
Made it? Rate this recipe
A clay pot and patient low heat are everything here — the slow simmer is what coaxes the collagen out and gives the broth its body.
Ingredient Swaps
• The lamb can be replaced with bone-in beef, extending the cooking time.
• Fresh ginger can be swapped for a quarter of the amount in ground ginger.
• In the sahawiq, coriander can be used instead of parsley for a more authentic Yemeni note.
Common Questions
How do I get a clear broth?
Skim off the foam that rises at the start of boiling and simmer on low heat.
How long does the meat take?
Until tender and easily pulled from the bone, usually two hours or more on low heat.
What is sahawiq?
A spicy Yemeni relish of tomatoes, hot pepper and herbs served alongside the dish.
Can I use a pressure cooker?
Yes, it cuts the cooking time to about forty minutes with the same flavour.
What is bourma served with?
It is served with bread or rice and sahawiq for a complete Yemeni experience.
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