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Thareed Lahm

Name: Thareed Lahm
Prep time: PT30 minutes
Cook time: PT2 hours
Total time: PT2 hours 30 minutes
Yield: 6
Cuisine: Saudi Arabia
Ingredients: 1 kg Lamb shoulder or leg (cut into 2-inch cubes); 3 tbsp Ghee or vegetable oil; 2 medium Large onions (chopped); 4 cloves Garlic cloves (minced); 2 cups Chopped tomatoes; 2 tbsp Tomato paste; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Turmeric powder; 1 stick Cinnamon stick; 5 pods Green cardamom pods; 6 whole Cloves; 2 medium Dried black limes (loomi) (optional, pierced); 1 tsp Salt (or to taste); 0.5 tsp Black pepper (freshly ground, or to taste); 6 cups Water or lamb/chicken broth; 2 medium Potatoes (peeled and cut into large chunks); 2 medium Carrots (peeled and cut into large chunks); 1 medium Zucchini (cut into large chunks); 0.25 cup Fresh parsley (chopped, for garnish); 6 pieces Regag bread or other flatbread (torn into large pieces)

Thareed Lahm is a hearty and traditional Saudi Arabian stew, often considered a national dish. It features tender lamb or chicken slow-cooked with a medley of vegetables in a rich, spiced broth. The stew is then poured over pieces of flatbread (traditionally regag bread), which soak up the flavorful liquid, creating a comforting and satisfying meal.

준비 시간30 minutes

조리 시간2 hours

총 시간2 hours 30 minutes

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Heat ghee or oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides. This should take about 8-10 minutes. Remove the lamb and set aside.
⏱️ 10 minutes
2
Add the chopped onions to the pot and sauté until softened and lightly golden, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 minutes
3
Stir in the chopped tomatoes and tomato paste. Cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
⏱️ 3 minutes
4
Add the ground cumin, coriander, turmeric, cinnamon stick, cardamom pods, cloves, and dried black limes (if using). Stir for about 1 minute until fragrant.
⏱️ 1 minute
5
Return the browned lamb to the pot. Pour in the water or broth. Season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the lamb is becoming tender.
⏱️ 1 hour
6
Add the potatoes and carrots to the pot. Cover and continue to simmer for another 30 minutes.
⏱️ 30 minutes
7
Add the zucchini and cook for an additional 20-30 minutes, or until all vegetables are tender and the lamb is very tender. If the stew is too thick, add a little more water or broth.
⏱️ 30 minutes
8
While the stew is simmering, prepare the bread. Tear the regag bread or other flatbread into large pieces and arrange them in a large serving dish.
9
Ladle the hot thareed stew generously over the bread in the serving dish. Allow the bread to soak up the broth for a few minutes before serving.

요리 기록 추적

💡 전문가 팁

✓For a richer flavor, you can use homemade lamb or chicken broth instead of water.
✓Adjust the spices to your preference. Some variations include a pinch of cayenne pepper for a little heat.
✓If regag bread is unavailable, other thin, unleavened flatbreads like lavash or saj can be used, though they may soak up liquid differently.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Chicken Thareed: Substitute lamb with chicken pieces for a lighter version.
Vegetable Thareed: Omit the meat and increase the variety and quantity of vegetables for a vegetarian option.