Tashreeb

تشريب · Tashreeb

Ingredients13

• bone-in lamb shoulder800 g
• Iraqi flatbread or samoon4
• onion2
• ripe tomatoes400 g
• cooked chickpeas250 g
• garlic4 cloves
• dried lime (loomi)1
• vegetable oil3 tbsp
• tomato paste1 tbsp
• turmeric1 tsp
• baharat spice mix1 tsp
• salt1 tsp
• water1.2 L

Method

1. Cut the lamb into large pieces and season with salt, turmeric, and baharat.
2. Heat the oil in a heavy pot and brown the lamb on all sides, then set it aside.
3. Fry the sliced onions until golden, then add minced garlic, chopped tomatoes, and tomato paste and cook until softened.
4. Return the lamb to the pot, add water, the pierced dried lime, and chickpeas, then simmer covered until the meat is tender, about 1 hour.
5. Tear the flatbread into large pieces and arrange them in a wide serving dish.
6. Ladle the hot broth and stew generously over the bread so it soaks through, then top with the lamb and chickpeas.
7. Let it stand a few minutes before serving so the bread absorbs the broth.