Thareed

🛒 Ingredients

• Lamb shoulder, boneless, diced 90 g · 208 kcal
• Olive oil 8 g · 70 kcal
• Onion, chopped 20 g · 8 kcal
• Garlic, minced 3 g · 4 kcal
• Carrot, diced 30 g · 12 kcal
• Potato, diced 50 g · 43 kcal
• Zucchini, diced 30 g · 5 kcal
• Canned diced tomatoes 70 g · 12 kcal
• Water or lamb broth 84 g · 0 kcal
• Arabic flatbread (e.g., Regag or Khubz), torn 110 g · 286 kcal
• Mixed spices (cumin, coriander, turmeric, black pepper, dried lime) 5 g · 15 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the diced lamb shoulder on all sides until well-sealed.
2. Remove the lamb and set aside. Add chopped onion and minced garlic to the pot, sautéing until fragrant and softened, about 5 minutes.
3. Return the lamb to the pot. Stir in the diced carrots, potatoes, zucchini, canned tomatoes, and mixed spices.
4. Pour in the water or lamb broth, ensuring the ingredients are mostly submerged. Bring to a boil, then reduce heat, cover, and simmer for 90 minutes or until the lamb is tender and vegetables are cooked through.
5. Taste and adjust seasoning with salt. To serve, tear the Arabic flatbread into pieces and place them in a deep serving dish, then ladle the hot lamb and vegetable stew over the bread.