Tharid
Serves 2
Directions
- 1Dice the onion and carrots, and crush the garlic.
- 2Add olive oil to a pot.
- 3Sear the lamb shoulder cuts on both sides until browned.
- 4Remove the seared lamb from the pot.
- 5Add diced onions to the pot and sauté until translucent.
- 6Add chopped carrots to the pot.
- 7Add crushed garlic to the pot and stir.
- 8Add cooked chickpeas to the pot.
- 9Return the seared lamb to the pot.
- 10Season with salt, black pepper, ground cumin, ground cinnamon, and ground coriander.
- 11Add water to cover the ingredients in the pot.
- 12Stir the ingredients in the pot.
- 13Cover the pot and let it cook for a few hours until the lamb becomes tender.
- 14Arrange flatbread pieces, cut into triangles, in a serving bowl.
- 15Pour the cooked lamb stew over the flatbread.
- 16Garnish with fresh chopped parsley.
Ingredients
- 750 to 900 gram small lamb shoulder cuts (bone-in)
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 0.5 tsp ground coriander
- 1 piece medium onion, thinly sliced
- 3 pieces garlic cloves, crushed
- 2 pieces carrots, chopped
- 120 gram cooked chickpeas
- 720 ml water
- 2 pieces flatbread (for layering/serving)
- chopped fresh parsley (for garnish)
Equipment
potcutting boardknifetongswooden spoonladleplate
Tips
- The stew is meant to soak into the bread to create almost like a dumpling-like consistency.
- The dish is meant to be eaten communally with your hands and with your friends.