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Thareed Lahm
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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 1 hour - 6
Add the potatoes and carrots to the pot. Cover and continue to simmer for another 30 minutes.
â±ïž 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.
â±ïž 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.
đĄ Proffstips
- âFor a richer flavor, you can use homemade lamb or chicken broth instead of water.
- âAdjust the spices to your preference. Some variations include a pinch of cayenne pepper for a little heat.
- âIf regag bread is unavailable, other thin, unleavened flatbreads like lavash or saj can be used, though they may soak up liquid differently.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.