Ramadan Recipe "Thareed"

Thareed Laham (serves 8-10)

Ingredients:

1 kg (2 pounds) lamb stew meat

1 ½ liters of water (6 cups)

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 koosa (courgettes or  kalabasa squash) each piece cut into half

1 large carrot cut into 4 pieces

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 Bizar spice mix (Optional)

1 teaspoon cinnamon powder

1 teaspoon turmeric powder

1 teaspoon black lemon powder 

1 teaspoon curry powder

1 teaspoon coriander powder

1 teaspoon cardamom powder

½ teaspoon black pepper powder

¼ teaspoon red Kashmiri chili powder 

¼ cup cilantro, finely chopped

5 large piece of Raqaq bread or 2-3 pieces of Khobuz Irani (or you can substitue Roti or Pita bread)

(Note:  Tear the Raqaq bread or the Khobuz Irani into large pieces…about the size of the palm of your hand.  Leave the pieces out to air dry on a large platter on your kitchen counter or dining room table.  If you do not have Raqaq bread or Khobuz Irani available, you use Roti or Pita bread.)

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 koosa (squash) 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 cilantro.

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:

Carefully 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.

Ladle the remaining liquid from the pot onto the bread.

Now you arrange the vegetables and lamb meat over the soaked bread.

You can garnish with a little bit more chopped cilantro if you wish.

Serve and enjoy!

By Hina Ansari