Lamb Thareed Recipe Submitted by Centro Sharjah Hotels by Rotana

This Ramadan server Lamb Thareed to your loved ones. See detailed Ingredients and prepration method below.

Serves 8-10 persons

Ingredients:

• 1 kg  lamb stew meat
• 1 ½ litres of water 
• 2 cups of finely chopped onions
• 3 cloves of garlic, minced
• 1 tablespoon of corn oil
• 1 tablespoon tomato paste
• 2 large potatoes, each potato quartered
• 4 small kousa  each piece cut into half
• 1 large carrot cut into 4 pieces
• 1 large capsicum cubes 
• 4 medium tomatoes, chopped
• 2 pieces of whole black dried lemons
• 1-3 pieces of green chili
• 3 cubes of Maggi
• 1 tablespoon of Arabic  spice mix
• 1 teaspoon cinnamon powder
• 1 teaspoon turmeric powder
• 1 teaspoon black lemon powder (loomi aswad)
• 1 teaspoon curry powder
• 1 teaspoon coriander powder
• 1 teaspoon cardamom powder
• ½ teaspoon black pepper powder
• ¼ teaspoon red Kashmiri chili powder (or cayenne pepper)
• ¼ cup coriander leaves  finely chopped
• 5 large piece of Raqaq bread or 2-3 pieces of Khobuz  or makook

Directions:

• In a large pot, boil the lamb meat removing the foam when it starts to boil.  Boil for one hour.
• Strain and reserve the broth.
• In a large pot, heat the oil and sauté the onions until they get a nice golden brown color.  Don’t burn the onions.  Add the garlic and stir until fragrant.
• Add the tomato paste and all of the vegetables, except the kousa (baby marrow) mix together to coat the vegetables with the tomato paste.
• Rinse the two whole dried lemons and then pierce each one once with a sharp knife.
• Add the lamb meat, reserved broth, Maggi cubes, and the remaining ingredients, EXCEPT the koosa and the chopped corriander leaves.
• Add more water if necessary to make this stew a bit soupy.  Taste for seasoning.
• Bring to a boil and then simmer until the potatoes are almost done.  You can now add the koosa (squash) and the chopped cilantro and cook until the koosa is fork tender.

Preparation:

• Remove the meat and vegetables from the pot and keep aside on a large platter.
• In a large deep sided bowl, add one layer of Raqaq bread (or whichever bread you are using)
• Add another layer of bread and ladle some more liquid.
• Each layer of bread will be soaking with the liquid from the stew.  None of the bread should be left dry.

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