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1
Brown the Lamb
15 Mins
Medium-high heat, ~190°C (375°F)
Heat the ghee in a wide, heavy pot over medium-high heat. Brown the lamb chunks in a single layer for 10 to 12 minutes, turning once, until golden on the outside. Lift out onto a plate.
Do not crowd the pot — brown in two batches if needed, so the lamb sears instead of steaming.
Done when: The lamb is golden on the outside; it is not cooked through yet, and that is fine.
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2
Build the Spiced Broth
10 Mins
Medium heat, ~175°C (350°F)
In the same pot, soften the onions for 5 minutes, then stir in the garlic, baharat and tomato paste and cook for 1 minute until fragrant. Add the chopped tomatoes and cook for 3 minutes until they break down, then pour in the water and add the pierced dried limes and the salt.
Frying the tomato paste for a full minute takes away its raw, tinny taste and deepens the colour of the broth.
Done when: The broth smells warm and spiced, and the tomatoes have melted into the liquid.
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3
Simmer the Lamb Until Tender
45 Mins
Gentle simmer, ~95°C (200°F)
Return the lamb to the pot, bring the broth to a gentle simmer, then cover and cook for 45 minutes until the lamb is tender and pulls easily from the bone. The meat will be well past 74°C (165°F) at the thickest part.
Keep the simmer gentle — a hard boil toughens the lamb and clouds the broth. Add a splash of hot water if the level drops below the meat.
Done when: The lamb is tender and pulls easily from the bone.
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4
Add the Vegetables & Chickpeas
25 Mins
Gentle simmer, ~95°C (200°F)
Add the potatoes, pumpkin, carrots and zucchini to the pot, tucking them into the broth around the lamb. Stir in the chickpeas and the green chilli, cover, and simmer for 20 to 25 minutes until the vegetables are soft but still hold their shape.
Add the zucchini last if it is cut small — it cooks faster than the potato and pumpkin and turns mushy if it goes in too early.
Done when: A knife slides easily into the potato and pumpkin, and the zucchini is soft but not falling apart.
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5
Soak the Bread & Serve
5 Mins
Serve hot, above 63°C (145°F)
Lay the torn flatbread in a wide, deep serving dish. Ladle the hot broth over the bread first so it soaks, then arrange the lamb and vegetables on top. Scatter with fresh coriander, tuck the lemon wedges around the edge, and serve at once.
Pour the broth over the bread in two goes — the first ladle softens it, the second keeps the top moist. Eat while the bread is soaked but the vegetables are still warm.
Done when: The bread is soft and soaked through, the lamb and vegetables sit on top, and the dish is steaming hot.
auto_awesome Finishing Touches & Plating
Serve the thareed hot in one wide dish — soaked flatbread below, tender lamb and bright vegetables above, scattered with coriander and lemon wedges.
Qatar
2h 15m
France
Vietnam