Trim and cube meat; pat dry. Chop onion, mince garlic, dice tomatoes, cube potatoes. Soak fenugreek seeds if using seeds (overnight preferred).

Measure spices, stock, and tomato paste.

Heat a large heavy pot or Dutch oven over medium-high heat with 3 tbsp oil/ghee. Brown meat in batches—don’t overcrowd—to create deep color; remove browned pieces.

Reduce heat to medium. Sauté chopped onion with a pinch of salt until soft and caramelized (~8–10 minutes). Add garlic and cook 30–60 seconds. Stir in tomato paste and cook 1–2 minutes until it darkens. Add tomatoes and spices (cumin, coriander, turmeric, smoked paprika, black pepper) and cook until tomatoes begin to break down (~3–5 minutes).

Return meat to pot. Add stock to nearly cover, then add bay leaf and cinnamon stick. Bring to a simmer, reduce to low, partially cover, and simmer gently 45 minutes, skimming foam if needed.

Add cubed potatoes (and carrot if using). Continue simmering 20–30 minutes until meat and potatoes are tender and the stew thickens. Mash a few potato cubes against the pot side to naturally thicken if needed. Adjust salt and seasoning.

If using fenugreek powder: in a small bowl mix 2 tbsp fenugreek powder with ~½ cup cold water; let hydrate 2–3 minutes. Add minced garlic, salt, lemon juice and whisk vigorously (or use a small hand mixer) until frothy and mousse-like. Adjust water to reach a stable foam. If you soaked seeds and blended them, blend into a paste, then whisk to foam. Hulbah is best whipped right before serving.

In a blender or food processor combine cilantro (or cilantro/parsley), chilies, garlic, tomato (optional), cumin, coriander, lemon juice, salt, and oil. Pulse to a coarse paste; add water if needed for spoonable consistency. Taste and adjust heat/salt.

Transfer stew to a warm serving bowl. Spoon hulbah across the center as a foamy crown. Serve sahawiq alongside in small bowls or dolloped at the edge. Garnish with cilantro, green onion, and serve with warm flatbread or rice for scooping.