Tashreeb

🛒 Ingredients

• Lamb meat 150 g · 375 kcal
• Iraqi flatbread (Khubz) 100 g · 280 kcal
• Canned chickpeas 50 g · 80 kcal
• Onion 50 g · 20 kcal
• Fresh tomatoes 70 g · 13 kcal
• Garlic cloves 5 g · 8 kcal
• Tomato paste 20 g · 16 kcal
• Olive oil 15 g · 135 kcal
• Water/Lamb broth 200 g · 0 kcal
• Ground cumin 1 g · 0 kcal
• Ground coriander 1 g · 0 kcal
• Ground turmeric 1 g · 0 kcal
• Black pepper 1 g · 0 kcal
• Bay leaf 1 g · 0 kcal
• Fresh parsley (for garnish) 2 g · 0 kcal
• Lemon wedge (for garnish) 2 g · 0 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add lamb pieces and sear on all sides until browned, then remove and set aside.
2. In the same pot, add chopped onions and sauté until softened, about 5-7 minutes. Add minced garlic, ground cumin, coriander, turmeric, black pepper, and bay leaf, cooking for another minute until fragrant.
3. Stir in chopped fresh tomatoes and tomato paste, cooking for 5 minutes until tomatoes soften slightly. Return the seared lamb to the pot.
4. Pour in water or lamb broth to cover the meat, bring to a simmer, then reduce heat, cover, and cook for 90 minutes until lamb is tender.
5. Add the drained canned chickpeas to the pot and continue to cook for another 30 minutes, allowing the flavors to meld.
6. To serve, tear pieces of Iraqi flatbread (khubz) into a deep serving dish. Ladle the hot lamb and chickpea stew generously over the bread, ensuring it soaks thoroughly.
7. Garnish with fresh chopped parsley and a lemon wedge before serving immediately.