Entree: Saudi Arabia – Saudi Bedouin Cuisine – قرصان ➤ Qursan (Bedouin stew of slow‑cooked lamb and vegetables served with torn thin flatbread)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Additional 15 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1‑inch (2.5 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) ghee or clarified butter
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 4 cloves garlic, minced
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (6 g) salt, or to taste
- 3 medium tomatoes, diced (about 12 oz / 340 g)
- 2 medium potatoes, peeled and cut into 1‑inch (2.5 cm) cubes (about 12 oz / 340 g)
- 2 medium carrots, cut into 1‑inch (2.5 cm) pieces (about 8 oz / 225 g)
- 4 cups (960 ml) water or lamb broth
- 1/2 cup (15 g) fresh cilantro, chopped, plus extra for garnish
- 6 small thin flatbreads (raqaq, khubz, or pita), torn into fist‑sized pieces
- 1 tbsp (15 ml) lemon juice, optional

Instructions

1. Heat the oil and ghee in a large heavy pot over medium‑high heat. Add the lamb pieces and brown on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pot, add the sliced onions and cook until deep golden and softened, about 8–10 minutes. Add the garlic and cook 1 minute more.
3. Stir in the cumin, coriander, turmeric, black pepper, cinnamon, and salt; cook 1–2 minutes until fragrant.
4. Return the browned lamb to the pot, add the diced tomatoes, and cook 3–4 minutes to break down the tomatoes.
5. Pour in the water or broth and bring to a boil. Reduce heat to low, cover partially, and simmer until the lamb is very tender, about 1½–2 hours.
6. Add the potatoes and carrots, cover, and simmer until the vegetables are tender, about 20–25 minutes.
7. Stir in the chopped cilantro and lemon juice if using. Taste and adjust seasoning.
8. Remove from heat. Stir in the torn flatbread pieces, cover, and let sit 10–15 minutes so the bread soaks up the broth and softens. Alternatively, serve the stew ladled over a platter of torn flatbread and mix at the table.
9. Garnish with additional cilantro and serve hot.