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Omani Thareed
Thareed is a hearty and traditional Omani stew made with tender meat (lamb or chicken) and a medley of vegetables, simmered in a rich, spiced tomato broth. It is traditionally served over pieces of crispy or soft Omani bread (rgaag), allowing the bread to soak up the flavorful stew.
đ§ Ingredienser
- 1 kg Lamb shoulder or chicken(cut into stewing pieces)
- 3 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 2 tbsp Ghee or vegetable oil
- 2 cups Tomatoes(chopped peeled)
- 2 tbsp Tomato paste
- 2 tsp Baharat (Omani spice mix)
- 1 tsp Turmeric
- 2 Cinnamon sticks
- 5 Cardamom pods
- 6 Cloves
- 1 Dried lime (loomi)(optional, crushed or whole)
- 2 medium Potatoes(quartered)
- 1 medium Zucchini(cut into chunks)
- 1 medium Carrots(cut into chunks)
- 1 medium Eggplant(quartered (optional))
- 1 cup Water(or as needed)
- 1 to taste Salt and pepper
- 1 package Omani bread (rgaag) or pita bread(for serving)
- 0.25 cup Fresh parsley or cilantro(chopped, for garnish)
đšâđł Instruktioner
- 1
In a large pot, heat ghee or oil over medium heat. Add chopped onions and sauté until lightly browned.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Add the meat pieces and cook, stirring, until browned on all sides.
- 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
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
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
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
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.
đĄ Proffstips
- âFor a richer flavor, lightly brown the onions before adding other ingredients.
- âBlack lemon (loomi) adds a unique sour and smoky depth to the stew.
- âThe consistency of the stew should be thick enough to coat the bread without making it mushy.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Use chicken instead of lamb for a lighter version.
- Add other vegetables like pumpkin, okra, or sweet potatoes.
- Serve over steamed white rice instead of bread.