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.
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.
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.