Entree: Saudi Arabia – Saudi Bedouin Cuisine – ثريد ➤ Tharīd (Slow-simmered meat and vegetable stew poured over torn flatbread)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) lamb shoulder, bone-in, cut into 1–2 inch pieces
- 3 tbsp (45 ml) ghee or vegetable oil
- 2 large onions, sliced (10 oz/280 g)
- 4 cloves garlic, crushed (12 g)
- 3 medium tomatoes, chopped (10 oz/285 g)
- 2 medium carrots, sliced (8 oz/225 g)
- 2 medium potatoes, peeled and chunked (12 oz/340 g)
- 1 medium zucchini, sliced (8 oz/225 g)
- 6 cups (1.4 L) lamb or chicken broth, warm
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 1 bay leaf
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground black pepper
- 2 tsp (10 g) salt, adjust to taste
- 1 tbsp (15 ml) lemon juice (optional)
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish
- 6 thin flatbreads (regag, khubz, or similar), torn into serving pieces

Instructions

1. Heat the ghee or oil in a large heavy pot over medium-high heat. Brown the lamb pieces in batches until well seared on all sides, then remove and set aside.
2. In the same pot, add the sliced onions and cook until soft and golden, about 8–10 minutes. Add the crushed garlic and cook 1 minute more until fragrant.
3. Stir in the chopped tomatoes and cook until they begin to break down, about 5 minutes. Add the carrots, potatoes, and zucchini and stir to combine.
4. Return the browned lamb to the pot. Add the cinnamon stick, cardamom pods, bay leaf, cumin, coriander, turmeric, black pepper, and salt. Stir to coat the meat and vegetables with spices.
5. Pour in the warm broth to just cover the ingredients. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1½ to 2 hours, or until the lamb is very tender and the vegetables are cooked through. Skim any excess fat from the surface as needed.
6. Taste and adjust seasoning with more salt or a tablespoon of lemon juice if using. Remove and discard the cinnamon stick, bay leaf, and cardamom shells if desired.
7. To serve, place torn flatbread pieces in shallow bowls or on a large platter and ladle the stew and broth over the bread so it soaks up the liquid. Garnish with chopped cilantro or parsley.
8. Serve hot with additional lemon wedges on the side.