🧂 Ingredients
- 1 kg Lamb stew meat(cut into cubes)
- 1.5 liters Water
- 2 cups Onions(finely chopped)
- 3 cloves Garlic cloves(minced)
- 1 tbsp Corn oil
- 1 tbsp Tomato paste
- 2 large Potatoes(quartered)
- 1 large Carrots(cut into 4 pieces)
- 1 large Capsicum(cubed)
- 4 medium Tomatoes(chopped)
- 2 pieces Dried black lemons (loomi)
- 1 piece Green chili(optional, adjust to taste)
- 3 cubes Maggi cubes
- 1 tbsp Arabic spice mix
- 1 tsp Cinnamon powder
- 1 tsp Turmeric powder
- 1 tsp Black lemon powder (loomi aswad)
- 1 tsp Curry powder
- 1 tsp Coriander powder
- 1 tsp Cardamom powder
- 0.5 tsp Black pepper powder
- 0.25 tsp Red Kashmiri chili powder(or cayenne pepper)
- 0.25 cup Coriander leaves(finely chopped)
- 5 large pieces Raqaq bread or Khobuz(or 2-3 pieces of Khobuz/makook)
👨🍳 Instructions
- 1
In a large pot, boil the lamb meat with 1.5 liters of water, removing any foam that rises to the surface. Boil for one hour. Strain and reserve the broth.
- 2
In the same pot, heat the corn oil over medium heat. Sauté the chopped onions until they are golden brown. Add the minced garlic and stir until fragrant.
- 3
Add the tomato paste and all the vegetables (except koosa/squash if using), stirring to coat them with the paste. Pierce the dried black lemons and add them to the pot.
- 4
Add the lamb meat, reserved broth, Maggi cubes, Arabic spice mix, cinnamon, turmeric, black lemon powder, curry powder, coriander, cardamom, black pepper, and chili powder. Add more water if needed to make the stew soupy. Taste for seasoning.
- 5
Bring the stew to a boil, then reduce heat and simmer until the potatoes are almost done. Add koosa (squash) and chopped cilantro, and cook until the koosa is fork-tender.
- 6
Prepare the bread by tearing Raqaq or Khobuz into pieces. Place a layer of bread in a large, deep-sided bowl. Ladle some of the hot stew liquid over the bread, ensuring it soaks thoroughly. Repeat with more layers of bread and liquid until all the bread is soaked.
- 7
Arrange the cooked lamb and vegetables from the stew over the soaked bread. Garnish with extra chopped cilantro if desired. Serve immediately.
💡 Pro Tips
- ✓Thareed is best eaten on the same day it is prepared.
- ✓Use a good quality flatbread that will absorb the stew without becoming too mushy.
- ✓Adjust the vegetables and spices according to your preference.
🔄 Variations
- Chicken can be used instead of lamb.
- Other vegetables like zucchini, pumpkin, or green beans can be added.