Entree: Saudi Arabia – Eastern Province – قرصان ➤ Qursan (Slow-simmered Saudi lamb and vegetable stew with shredded thin flatbread that soaks up the spiced broth)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 20 min

Total 2 hrs

Ingredients

- 1 1/2 lb (680 g) boneless lamb shoulder, cut into 1-inch pieces
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 3 cloves garlic, minced, approx. 0.3 oz (9 g)
- 1 tbsp (15 g) grated fresh ginger
- 2 cups (480 g) chopped fresh tomatoes or canned crushed tomatoes
- 4 cups (960 ml) lamb or beef stock, warm
- 2 medium carrots, sliced, approx. 8 oz (225 g)
- 1 medium potato, peeled and cubed, approx. 8 oz (225 g)
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground cinnamon
- 2 bay leaves
- 1 1/2 tsp (9 g) salt, adjust to taste
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) unsalted butter or additional ghee
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- For the flatbread (qursan):
  - 2 1/4 cups (280 g) all-purpose flour
  - 3/4 tsp (4 g) salt
  - 3/4 cup (180 ml) warm water, plus extra if needed
  - 2 tbsp (30 ml) vegetable oil

Instructions

1. Make the flatbread dough: in a bowl combine flour and salt, stir in oil and warm water until a soft dough forms. Knead 5–7 minutes until smooth. Cover and rest 30 minutes.
2. Divide dough into 6 equal balls. On a lightly floured surface roll each ball as thinly as possible into a large round or rectangle. Heat a dry skillet over medium-high heat and cook each sheet 30–60 seconds per side until faint brown spots appear; do not overcook. Stack and cover to keep soft.
3. While dough rests, heat oil or ghee in a large heavy pot over medium-high heat. Brown the lamb pieces in batches, then remove and set aside.
4. In the same pot add the sliced onion and sauté until deep golden, 8–10 minutes. Add garlic and ginger and cook 1 minute until fragrant.
5. Stir in tomato paste and chopped tomatoes; cook 4–5 minutes to reduce slightly. Add the spices (coriander, cumin, turmeric, black pepper, cinnamon) and bay leaves, and cook 1–2 minutes.
6. Return the browned lamb to the pot, add stock, bring to a simmer, cover, and cook gently 45–60 minutes until lamb is tender. Add carrots and potatoes about 20–25 minutes before the end so they finish tender.
7. Tear the prepared flatbreads into bite-sized pieces by hand (or roughly cut) and add the pieces to the simmering stew. Stir gently to submerge the bread so it soaks up the broth. Simmer uncovered 10–15 minutes until bread has softened and the stew has thickened to a porridge-like consistency.
8. Stir in butter or ghee, adjust salt, remove bay leaves, and finish with chopped cilantro. Serve hot, spooned into bowls so each portion has meat, vegetables, and soaked bread.