Local lamb
Lamb thareed
Lamb and vegetable broth ladled over regag bread until it soaks through. A fixture of the Ramadan table in Qatar.
- Serves
- 5 to 6
- Time
- 2 hr
Ingredients
- 1 kg lamb on the bone, in large pieces
- 3 tablespoons ghee
- 2 onions, chopped
- 4 garlic cloves, crushed
- 1 thumb of fresh ginger, grated
- 3 tomatoes, chopped
- 2 tablespoons tomato paste
- 1 tablespoon bezar (Gulf mixed spice)
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 2 dried limes (loomi), pierced
- 2 potatoes and 2 carrots, in large chunks
- 2 courgettes, in thick rounds
- 1 green chilli
- A handful of fresh coriander
- 4 to 5 sheets of regag bread
- Salt
Method
Heat the ghee in a deep pot and cook the onions until golden. Add the garlic and ginger.
Add the lamb and the ground spices and turn until the meat is browned.
Stir in the tomatoes and tomato paste, then add 7 cups of hot water, the cinnamon, dried limes, chilli and salt.
Cover and simmer for about 1 hour 15 minutes, until the lamb is nearly tender.
Add the potatoes and carrots and cook for 15 minutes. Add the courgettes and cook for 15 minutes more.
Break the regag into a deep serving dish. Ladle over enough hot broth to soak the bread through.
Arrange the lamb and vegetables on top and finish with the fresh coriander.
Serve with Extra broth on the side and lemon wedges.
For this dish
The same pot works with one chicken cut into 8 pieces; simmer it for 40 minutes.
