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Thareed
ثريد (thareed): Emirati and Saudi lamb and vegetable stew with dried lime, poured over thin regag bread
Thareed is the Ramadan iftar dish of the Emirates and Saudi Arabia, a meal of the Prophet's time that families still serve after sunset prayers. Lamb on the bone is stewed with tomato, baharat, turmeric and dried lime (loomi), then potatoes, courgettes and carrots soften in the broth. To serve, thin regag bread is torn and layered in a deep dish and the stew is ladled over so the bread soaks up the broth. For a vegetable version, leave out the lamb, use vegetable stock and add a tin of chickpeas with the vegetables. The usual mistake is pouring the stew over the bread too early: it turns to paste, so assemble just before eating. Chef's tip: pierce the dried limes before adding so they flavour the broth evenly.
- Total time
- 125 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 2 tbsp vegetable oil
- 2 onionschopped
- 4 cloves garliccrushed
- 2 ¼ lb lamb shoulder or neck on the bonein large pieces
- 2 tsp baharat spice mix
- 1 tsp ground turmeric
- 4 green cardamom podscracked
- 3 tomatoeschopped
- 2 tbsp tomato paste
- 2 dried limes (loomi)pierced
- 6 ¼ cups water
- 2 tsp salt
- 2 potatoespeeled, quartered
- 2 carrotsin chunks
- 2 courgettesin chunks
- 6 sheets regag bread or other very thin flatbreadtorn into pieces
- 2 tbsp chopped coriander (optional)
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Method
0/5 doneStep 1: Heat the 2 tbsp vegetable oil in a large pot and fry the 2 onions for 8 minutes until golden. Add the 4 cloves garlic for 1 minute.
9 minStep 2: Add the 2 ¼ lb lamb shoulder or neck on the bone with the 2 tsp baharat spice mix, 1 tsp ground turmeric, 1 cinnamon stick and 4 green cardamom pods and turn for 5 minutes until the meat is coated and lightly browned.
5 minStep 3: Stir in the 3 tomatoes and 2 tbsp tomato paste and cook for 5 minutes, then add the 2 dried limes (loomi), 6 ¼ cups water and 2 tsp salt. Bring to the boil, skim and simmer covered for 1 hour.
65 minStep 4: Add the 2 potatoes and 2 carrots and cook for 15 minutes, then the 2 courgettes for 10 minutes more, until everything is tender and the lamb comes off the bone.
25 minStep 5: Just before eating, layer the 6 sheets regag bread or other very thin flatbread in a deep serving dish and ladle the hot broth over it until soaked. Arrange the meat and vegetables on top and scatter with 2 tbsp chopped coriander if you like.
5 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 40 g
- Carbs
- 45 g
- Fat
- 24 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does thareed take?
- About 125 minutes in total: 25 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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