Entree: Saudi Arabia – Eastern Province – ثريد ➤ Tharīd (Hearty bread-and-stew of slow-cooked meat and vegetables soaked into torn flatbread)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 5 min

Total 2 hrs 30 min

Ingredients

- 4 bone-in lamb shanks, approx. 1 lb (450 g) each
- 3 tbsp (45 ml) ghee or vegetable oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, minced
- 1 tbsp (8 g) baharat spice mix
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground turmeric
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 1 bay leaf
- 2 cups (480 ml) crushed tomatoes or tomato purée
- 6 cups (1.4 L) water or lamb broth
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) cubes, about 1 lb (450 g)
- 2 medium carrots, sliced, about 1 cup (130 g)
- 1 cup (150 g) green beans, trimmed and halved (optional)
- 2 tsp (10 g) salt, adjust to taste
- 1 tsp (5 g) freshly ground black pepper
- 4 large thin flatbreads (pita, khubz, or regag), about 2 oz (60 g) each
- 1/2 cup (15 g) fresh cilantro or parsley, chopped
- Lemon wedges, for serving

Instructions

1. Heat ghee or oil in a large heavy pot over medium-high heat. Brown the lamb shanks on all sides, 6–8 minutes; remove and set aside.
2. Add sliced onions to the pot and sauté until golden, 8–10 minutes. Stir in garlic and ginger and cook 1 minute until fragrant.
3. Add baharat, ground coriander, cumin, turmeric, cinnamon stick, cardamom, and bay leaf; toast the spices 1–2 minutes, stirring to release aroma.
4. Return lamb to the pot, add crushed tomatoes and water or broth, bring to a simmer. Skim any foam, reduce heat to low, cover and simmer gently until lamb is tender, about 1½–2 hours.
5. Add potatoes, carrots, and green beans; continue simmering uncovered until vegetables are tender and stew has slightly thickened, 25–30 minutes. Adjust salt and pepper.
6. Tear flatbreads into large pieces and place a layer of torn bread in a shallow serving dish. Ladle hot stew and pieces of meat over the bread so the bread soaks up the broth. Repeat layers as desired.
7. Garnish with chopped cilantro or parsley and serve immediately with lemon wedges to squeeze over each portion.