Lamb Thareed RecipeSubmitted by: SG | Date Added: 27 Jul 2014
Listed in: Mutton and Lamb
Lamb shoulder cut into pieces - 1 kg
Onion - 1 large, finely chopped
Ginger - 5 cm piece, peeled and chopped
Garlic - 4 clove, peeled and crushed
Tomato puree - 1 Tbsp
Tomato - 1
Oil - half a cup
Coriander seeds - 2 tsp
Coriander powder - 1 tsp
Nutmeg powder - 1/2 tsp
Dry chilli flakes - 1 tsp
Turmeric powder - 1/2 tsp
Cumin - 1 tsp
Cloves - 5
Cardamom - 5
Cinnamon stick - 6 cm piece
Dried lemon- 1 small
Green chilli - 2
Salt as per taste
Potatoes - 2 large, peeled and cut into cubes
Carrot - 2 large, peeled and cut length wise
Courgettes - 2, peeled and cut into cubes
Pita bread or khubouz or any flat bread
Coarsely grind the whole spices and keep aside.
Add some oil in a pan and slightly fry the lamb pieces in small batches and keep aside.
In the same oil add chopped onions and sauté until they are soft.
Add ginger, garlic and sauté for 30 seconds and then add the ground spices and all the spice powders.
Saute for minute and then add the tomatoes, tomato puree, green chilli, dried lemon, and Lamb.
Add 3 cups of water and salt as per taste cover and bring it to boil.
Then simmer and cook for around 1 hour, stirring occasionally, until the lamb is cooked. ( add more water if needed)
Add the chopped carrots, courgettes and potatoes and cook until they are all cooked.
Serve this on top of any flat bread like pita bread or khoubouz.
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