Entree: Bahrain – Central Culinary Region – الثريد ➤ Al-Tharīd (Torn flatbread soaked with a rich spiced lamb and vegetable stew)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into 1–1.5 inch (2.5–3.8 cm) pieces
- 3 tbsp (45 ml) olive oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 2 tsp (6 g) ground cumin
- 1 1/2 tsp (4 g) ground coriander
- 1/2 tsp (2 g) ground turmeric
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 3 whole cloves
- 3 medium tomatoes, diced, about 1 1/2 cups (360 g)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 2 medium carrots, cut into 1/2-inch (1.3 cm) coins
- 4 cups (950 ml) beef or lamb stock (or water with bouillon)
- 1 1/2 tsp (7 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 6 pieces thin flatbread (khubz or pita), torn into large pieces
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- Lemon wedges for serving

Instructions

1. Heat the olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the lamb pieces in batches until well colored on all sides, about 6–8 minutes per batch; transfer browned lamb to a plate.
2. Reduce heat to medium, add the sliced onions and cook until golden and softened, about 8–10 minutes. Add the minced garlic and cook 30 seconds more.
3. Stir in the ground cumin, ground coriander, turmeric, cinnamon stick, crushed cardamom pods, and cloves; toast the spices with the onions for 1 minute until aromatic.
4. Add the diced tomatoes and cook until they break down and form a sauce, about 5 minutes. Return the browned lamb to the pot and pour in the stock. Bring to a boil, then reduce to a gentle simmer.
5. Cover and simmer the lamb until tender, about 1 to 1 1/4 hours. If using a tougher cut, simmer until meat is fork-tender.
6. Add the potatoes and carrots, cover, and continue simmering until vegetables are tender, about 20–25 minutes. Taste and adjust salt and pepper.
7. To serve traditionally, place torn flatbread pieces in a wide shallow serving dish or individual bowls. Remove and discard the whole spices (cinnamon stick, cardamom pods, cloves) if desired, then ladle the lamb and vegetables with plenty of broth over the bread so it soaks up the liquid.
8. Garnish with chopped cilantro and serve with lemon wedges so diners can brighten the stew to taste.