Entree: Bahrain – الثريد ➤ Al-Thareed (Bread-based stew of meat and vegetables poured over torn flatbread)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1–1.5 inch pieces
- 4 tbsp (60 ml) vegetable oil
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tsp (5 g) ground coriander
- 2 tsp (10 g) ground cumin
- 1 tsp (5 g) ground turmeric
- 1 cinnamon stick
- 4 whole cardamom pods, lightly crushed
- 2 bay leaves
- 1 tbsp (15 ml) tomato paste
- 4 cups (960 ml) chicken or lamb stock
- 2 medium tomatoes, chopped (about 12 oz / 340 g)
- 2 medium potatoes, cut into chunks (about 12 oz / 340 g)
- 2 carrots, sliced (about 8 oz / 225 g)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish
- 6 pieces Arabic flatbread or pita (khubz), torn into large pieces
- 1 tbsp (15 ml) lemon juice
- Optional garnish: 1/4 cup (30 g) fried onions or toasted slivered almonds

Instructions

1. Heat the oil in a large heavy pot over medium-high heat. Brown the lamb pieces in batches until well colored, about 6–8 minutes per batch; remove and set aside.
2. Add the sliced onions to the pot and sauté until soft and golden, about 8–10 minutes. Add the garlic, ground coriander, cumin, turmeric, cinnamon stick, cardamom and bay leaves and cook 1 minute until fragrant.
3. Stir in the tomato paste, chopped tomatoes and return the browned lamb to the pot. Add the stock, bring to a simmer, then reduce heat to low, cover and simmer gently until the lamb is tender, about 1 to 1 1/2 hours.
4. Add the potatoes and carrots and continue to simmer until vegetables are tender, about 20–30 minutes. Adjust salt and pepper to taste and stir in lemon juice.
5. To assemble, place torn flatbread pieces in a shallow serving dish or individual bowls. Remove and discard cinnamon stick and bay leaves. Ladle hot lamb and vegetable stew and generous broth over the bread so it soaks and softens.
6. Garnish with chopped cilantro or parsley and optional fried onions or toasted almonds. Serve hot, allowing guests to scoop bread and stew together.