Entree: United Arab Emirates – Southern Culinary Region – الثريد ➤ Al-Thareed (Bread-and-stew dish of slow-simmered meat and vegetables served over torn flatbread)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) ghee or clarified butter
- 4 bone-in lamb shanks, approx. 10 oz (280 g) each
- 1 large onion, finely chopped, about 8 oz (225 g)
- 4 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 3 large ripe tomatoes, chopped, about 18 oz (500 g)
- 4 cups (960 ml) lamb or beef broth
- 2 medium potatoes, about 12 oz (340 g), peeled and cut into 1-inch (2.5 cm) chunks
- 2 medium carrots, about 8 oz (225 g), cut into 1/2-inch (1 cm) slices
- 1 can (15 oz/425 g) chickpeas, drained and rinsed
- 3 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 4 whole cloves
- 1 tsp (4 g) ground cumin
- 1/2 tsp (2 g) ground turmeric
- 1 bay leaf
- Salt to taste (start with 1 1/2 tsp or 9 g)
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 large Arabic flatbread loaf (khubz or regag), about 10 oz (280 g), torn into bite-size pieces
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish

Instructions

1. Heat the vegetable oil and 1 tbsp ghee in a large heavy pot over medium-high heat. Season the lamb shanks with salt and brown on all sides, 6–8 minutes; remove and set aside.
2. Reduce heat to medium, add remaining ghee, then sauté the chopped onion until soft and translucent, about 6 minutes. Add garlic and tomato paste and cook 1–2 minutes until fragrant.
3. Stir in chopped tomatoes, crushed cardamom pods, cinnamon stick, cloves, ground cumin, and turmeric. Cook 3–4 minutes to meld flavors.
4. Return the browned lamb to the pot. Pour in the broth and add the bay leaf. Bring to a simmer, cover, and cook gently until the lamb is tender, 1 1/2–2 hours.
5. When lamb is nearly tender, add the potato chunks and carrot slices. Simmer uncovered until vegetables are cooked through and the sauce is slightly reduced, about 20–30 minutes.
6. Remove the lamb shanks to shred the meat from the bones; discard bones, return shredded meat to the pot. Stir in the drained chickpeas and adjust seasoning with salt and pepper. If the broth is too thin, simmer uncovered 5–10 minutes to concentrate flavors.
7. In a large shallow serving dish or individual bowls, arrange torn pieces of Arabic flatbread. Ladle the hot stew, meat, and vegetables over the bread so it soaks up the broth.
8. Garnish with chopped cilantro and serve immediately, offering extra broth on the side.