Entree: United Arab Emirates – Northern Culinary Region – ثريد ➤ Tharīd (A hearty meat-and-vegetable stew soaked into torn flatbread)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 1 hr 45 min

Ingredients

- 2 bone-in lamb shanks, approx. 12 oz (340 g) each
- 3 tbsp (45 ml) olive oil
- 1 large onion, thinly sliced
- 4 garlic cloves, smashed
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (3 g) ground turmeric
- 1 cinnamon stick
- 4 cups (960 ml) lamb or beef stock
- 2 medium tomatoes, chopped
- 2 medium carrots, cut into 1-inch (2.5 cm) chunks
- 2 medium potatoes, cut into 1-inch (2.5 cm) chunks
- 1 small eggplant, cut into 1-inch (2.5 cm) cubes
- 1 bay leaf
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 thin flatbreads (pita, khubz, or regag), torn into pieces
- 1/4 cup (15 g) fresh cilantro leaves, chopped, for garnish
- Lemon wedges for serving

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a large heavy pot over medium-high heat. Season the lamb shanks with salt and pepper and brown them on all sides, 6–8 minutes total. Remove and set aside.
2. Add remaining 1 tbsp (15 ml) olive oil to the pot. Sauté the onion until translucent, 5–6 minutes. Add garlic, cumin, coriander, turmeric and cinnamon stick; cook, stirring, until fragrant, about 1 minute.
3. Return the lamb to the pot, add chopped tomatoes and pour in the stock. Bring to a simmer, cover partially, and reduce heat to low. Simmer gently for 1 to 1 1/4 hours, until lamb is tender.
4. Add carrots, potatoes, and eggplant to the pot. Continue to simmer, uncovered, 20–30 minutes, until vegetables are tender and the broth has developed a rich flavor. Adjust seasoning with salt and pepper.
5. Remove lamb shanks and shred or cut the meat from the bone into bite-sized pieces. Return meat to the pot and stir gently to combine.
6. To serve, arrange torn flatbread pieces in a wide shallow serving dish or individual bowls. Ladle hot stew and broth over the bread so it soaks up the juices. Garnish with chopped cilantro and serve with lemon wedges.