ThareedLamb Stew with Raqaq
A deeply comforting Bahraini stew of tender lamb and vegetables spooned over crisp raqaq bread so it softens and absorbs the richly spiced broth.
Prep
25m
Cook
1h 35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 800gLamb Shoulder (cut into chunks)
- 30mlVegetable Oil
- 200gOnion (finely chopped)
- 20gGarlic (finely chopped)
- 300gTomato (chopped)
- 30gTomato Paste
- 300gPotato (cut into chunks)
- 200gCarrot (cut into chunks)
- 250gZucchini (cut into chunks)
- 6gBaharat
- 3gTurmeric Powder
- 3gCumin Powder
- 2gBlack Pepper
- 10gSalt
- 1lMeat Stock
Bread
- 4pcsRaqaq Bread (torn)
Stew
- 20gFresh Coriander (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a large pot over medium-high heat and brown the lamb shoulder well on several sides.
- 02
Add the onion and cook until softened, then stir in the garlic. Add the tomato, tomato paste, baharat, turmeric powder, cumin powder, black pepper, and salt and cook until the tomatoes break down.
- 03
Pour in the meat stock, bring to a simmer, cover, and cook until the lamb shoulder is nearly tender.
- 04
Add the potato, carrot, and zucchini and continue cooking until the vegetables are soft and the lamb is fully tender. Stir in the fresh coriander at the end.
- 05
Spread the torn raqaq bread in a deep serving dish.
- 06
Ladle the hot stew over the raqaq bread and let it sit briefly so the bread softens before serving.
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