Tharid

Name: Tharid
Yield: 2 servings
Cuisine: Middle Eastern
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)

Serves 2

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Tharid

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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.

Tharid

Serves 2

instagram.com

Tharid

instagram.com

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.