TashreebLamb and Flatbread Stew
Tashreeb is served over torn flatbread so it absorbs the broth. This version combines lamb shank, chickpeas, potato, tomato, and spices.
Prep
8h 25m
Cook
2h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Stew
- 0.9kgLamb Shank
- 220gChickpeas (soaked overnight and drained)
- 350gPotato (cut into large chunks)
- 200gOnion (finely chopped)
- 12gGarlic (crushed)
- 70gTomato Paste
- 1.1lMeat Stock
- 3gTurmeric Powder
- 3gCumin Powder
- 3gBaharat
- 12gSalt
- 2gBlack Pepper
Bread
- 4pcsRaqaq Bread (torn into pieces)
- 20gFresh Parsley (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the lamb shank, soaked chickpeas, onion, garlic, tomato paste, meat stock, turmeric powder, cumin powder, baharat, salt, and black pepper in a pot.
- 02
Bring to a full boil for 10 minutes, then reduce to a gentle simmer. Cover partially and cook until the lamb shank and chickpeas are tender.
- 03
Add the potato and continue simmering until it is soft and the broth is rich and well flavoured.
- 04
Place the torn raqaq bread in a deep serving dish.
- 05
Ladle broth over the bread to soften it, then top with the lamb shank, chickpeas, and potato.
- 06
Finish with the fresh parsley and serve immediately.
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