Entree: United Arab Emirates – National Cuisine – ثريد ➤ Tharīd (A hearty Gulf stew of braised meat and vegetables poured over pieces of thin flatbread so the bread soaks up the broth)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 40 min

Total 2 hrs

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1–1.5 inch pieces
- 2 tbsp (30 ml) vegetable oil
- 2 large onions (about 10 oz / 285 g), thinly sliced
- 6 garlic cloves (about 1.5 oz / 45 g), crushed
- 1 (14 oz) can diced tomatoes (400 g)
- 2 tbsp (30 g) tomato paste
- 4 cups (960 ml) lamb or beef stock
- 2 medium potatoes (about 12 oz / 340 g), peeled and cut into chunks
- 2 medium carrots (about 8 oz / 225 g), cut into 1-inch pieces
- 1 medium eggplant (about 10 oz / 285 g), cut into 1-inch cubes
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground black pepper
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 2 tbsp (30 ml) lemon juice
- 1/2 cup (15 g) fresh cilantro, chopped
- 6 thin Arabic flatbreads (regag or khubz)
- 2 tbsp (30 g) slivered toasted almonds (optional, for garnish)
- 1 small onion (about 3 oz / 85 g), thinly sliced and fried until crisp for garnish (optional)

Instructions

1. Pat the lamb pieces dry and season lightly with 1/2 tsp salt and a pinch of pepper. Heat the vegetable oil in a large heavy pot over medium-high heat and brown the lamb in batches until well caramelized; remove and set aside.
2. Reduce heat to medium, add the sliced onions and cook until soft and golden, about 8–10 minutes. Add the crushed garlic and cook 1 minute until fragrant.
3. Stir in the tomato paste and canned tomatoes, cook 2–3 minutes to deepen the flavor. Add the ground cumin, coriander, turmeric, cinnamon, black pepper, and remaining 1 tsp salt and stir to coat.
4. Return the browned lamb to the pot, add the stock and lemon juice, bring to a gentle boil, then reduce to a simmer. Skim any foam, cover partially, and simmer until the lamb is tender, about 1 to 1 1/2 hours.
5. Add the potatoes, carrots, and eggplant to the pot, cover, and simmer another 25–35 minutes until vegetables are tender and the sauce has slightly thickened. Adjust seasoning with salt and lemon if needed.
6. While the stew finishes, tear the thin flatbreads into large pieces and place in a wide, shallow serving dish or individual bowls.
7. To serve, ladle the stew (meat, vegetables, and broth) over the torn flatbread so the bread soaks up the liquid. Sprinkle with chopped cilantro, toasted almonds, and fried onion if using.
8. Serve hot, allowing diners to mix the soaked bread with meat and vegetables on their plates.