👨‍🍳 作り方

1. 1

   In a large pot, heat ghee or oil over medium heat. Add chopped onions and sauté until lightly browned.

2. 2

   Add minced garlic and cook for another minute until fragrant.

3. 3

   Add the meat pieces and cook, stirring, until browned on all sides.

4. 4

   Stir in the chopped tomatoes, tomato paste, baharat spice mix, turmeric, cinnamon sticks, cardamom pods, cloves, and dried lime (if using). Cook for 2-3 minutes, stirring to coat the meat and vegetables.

5. 5

   Add water, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 1 to 1.5 hours, or until the meat is tender.

6. 6

   Add the potatoes, zucchini, carrots, and eggplant (if using) to the pot. Continue to simmer, covered, for another 20-30 minutes, or until the vegetables are tender.

7. 7

   While the stew simmers, prepare the Omani bread (rgaag) by lightly toasting it in a low oven or on a dry pan until slightly crispy, or use soft pita bread.

8. 8

   To serve, break the bread into pieces and place in a deep serving bowl. Ladle the hot Thareed stew over the bread, allowing it to soak up the flavors. Garnish with fresh chopped parsley or cilantro.