Tharid

ثريد · Tharīd

Ingredients14

• bone-in lamb shoulder1 kg
• onion2
• garlic4 cloves
• tomatoes400 g
• tomato paste2 tbsp
• zucchini2
• carrots2
• potatoes2
• ground cumin1 tsp
• ground coriander1 tsp
• ground black pepper1 tsp
• salt2 tsp
• vegetable oil3 tbsp
• thin flatbread4

Method

1. Cut the lamb into large pieces. Chop the onions and garlic. Dice the tomatoes, zucchini, carrots, and potatoes.
2. Heat the oil in a large pot and brown the lamb on all sides. Remove and set aside.
3. Fry the onion and garlic until soft, then stir in the tomato paste, cumin, coriander, pepper, and salt.
4. Return the lamb to the pot with the tomatoes and enough water to cover. Simmer covered for about 1 hour until the meat is tender.
5. Add the carrots, potatoes, and zucchini. Cook until the vegetables are soft and the broth has thickened slightly.
6. Tear the flatbread into pieces and spread them in a wide serving dish.
7. Ladle the hot stew over the bread so it soaks through, then arrange the meat and vegetables on top and serve immediately.