Emirati · Lunch, Dinner
Thareed
Torn flatbread soaked in a fragrant Gulf lamb and vegetable stew.
- Calories
- 511 kcal
- Protein
- 29 g
- Carbs
- 60 g
- Fat
- 17 g
- Prep
- 15 min
- Cook
- 40 min
Per serving, for one person.
Contains: gluten.
Ingredients
- 100 g Lamb leg (lean)
- 1 pita Pita bread
- 80 g Potatoes
- ¾ carrot Carrots
- 90 g Chopped tomatoes (tinned)
- ¼ onion Onion
- 1 tsp Baharat spice mix
- ½ tbsp Olive oil
- ¼ tsp Salt
Method
- Brown the lamb in the oil for 5 minutes, then add the onion and cook for 6 minutes until soft.
- Stir in the baharat, tomatoes, potato, carrot and 400ml water; cover and simmer for 25 minutes until the lamb and vegetables are tender.
- Season with salt.
- Arrange the torn pita in a bowl and ladle the stew and its broth over the top to soak in before serving.
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