var _sf_startpt=(new Date()).getTime() Tharid (Emirati Lamb Stew) | SAVEUR Skip to main content (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/all.js#xfbml=1&appId=234201426681220"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); HomeSign upLog in RecipesRecipes Recipes HomepageRecipe CollectionsMenusRECIPE OF THE DAY e-newsletter INGREDIENT ChickenBeefPorkShrimpFishPasta CUISINE ItalianMexicanFrenchAmericanAsianMiddle Eastern COURSE Main CourseAppetizersSaladBreakfast/BrunchDessertSide Dish OCCASION Cocktail PartyBirthdayBackyard BBQThanksgivingChristmasEaster TechniquesTechniques Techniques HomepageSAVEUR e-newsletters Selecting IngredientsStoring & PreparingKnife SkillsBakingStocks & SaucesRoastingGrillingFryingCheesemakingPreserving TravelsTravels Travels HomepageHotelsTravel Advisory BoardCulinary Travel Awards UNITED STATES ChicagoFloridaLas VegasLos AngelesLouisianaMiamiNew YorkSan Francisco CENTRAL AMERICA MexicoHondurasCosta Rica SOUTH AMERICA ArgentinaBrazilChilePeruVenezuela EUROPE EnglandScotlandWalesBelgiumFranceItalyLondonLuxembourgNetherlandsParisRomeSicilySpainSweden ASIA Hong KongIndiaThailandTokyo AFRICA AfricaSouth AfricaNorth AfricaKenya CARIBBEAN CaribbeanCubaDominican RepublicJamaicaPuerto Rico MIDDLE EAST Middle East KitchenKitchen Kitchen HomepageSIMPLE WEEKNIGHT MEALS e-newsletter One Good FindTools & ProductsDesignEntertainingFoodsBooks & Reference Wine & DrinkWine & Drink Wine & Drink HomepageDINNER PARTY e-newsletter WineSpiritsBeerNon-Alcoholic AboutSweepstakes & PromotionsPhotosVideosMarketTaste of SAVEURSites We LoveIn the MagazineGet the Digital EditionNewsletter Sign-UpSubscribe to SAVEUR Recipes Oct 25, 2013 Tharid (Emirati Lamb Stew) Often referred to as the Prophet Muhammad's favorite dish, this satisfying lamb and vegetable stew is served over thin, cracker-like bread called regag to soak up the rich juices (although we found store-bought, toasted roti to work just as well). To make the preparation easier, have your butcher cut the lamb into pieces. This recipe first appeared in SAVEUR Issue #140 along with Anissa Helou's story Breaking the Fast. BreadSoups & StewsLambMiddle EasternEasterStewRecipesMiddle East 2 Reviews 5.0 5 var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Recipe Print Email Enlarge Credit: Todd Coleman SERVES 4–6
INGREDIENTS¼ cup canola oil 3 lb. bone-in lamb shoulder, trimmed and cut into 3? pieces 2 tbsp. bzar (Emirati spice mix) 5 whole cloves 2 chiles de árbol, stemmed 1 large yellow onion, thinly sliced lengthwise 6 cloves garlic, minced 1 4? piece ginger, peeled and minced 1 tbsp. ground cumin 1 tsp. freshly ground black pepper, plus more to taste ¼ tsp. ground cardamom 4 plum tomatoes, quartered lengthwise 2 bay leaves 15 baby Yukon Gold potatoes 2 medium carrots, peeled and halved crosswise 2 small zucchini, halved crosswise 2 large Italian frying peppers, quartered lengthwise Kosher salt, to taste 4 12? pieces roti flatbread, toasted
INSTRUCTIONS1. Heat oil in an 8-qt. Dutch oven over medium-high heat. Season lamb all over with spice mix; working in batches, add lamb to pot and cook, turning as needed, until browned on all sides, about 6 minutes. Transfer lamb to a plate and set aside. Add cloves, chiles, and onion to pot, and cook, stirring occasionally, until onion is soft and begins to caramelize, about 10 minutes. Add garlic and ginger, and cook, stirring, until fragrant, about 2 minutes. Add cumin, pepper, cardamom, tomatoes, and bay leaves, and cook, stirring, until tomatoes are soft, about 2 minutes. Return lamb to pot, along with any drippings that accumulated on the plate. Add the potatoes, carrots, zucchini, peppers, and 12 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, until lamb is tender, about 1½ hours; season with salt and pepper.
2. Line a large, deep serving dish with roti flatbread, and using a slotted spoon, arrange meat and vegetables over flatbread in dish. Pour liquid into a large serving bowl and serve on the side. var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Recipe Print Email This article was first published in Saveur in Issue #140 Subscribe now More from Saveur.com Chickpea Recipes Fava Bean Recipes Recipes for Ribs Fresh Easter Side Dishes Cabbage Recipes Related Links Recipes Lgeimat (Saffron Flavored Fritters) Machbuss Rubian (Shrimp and Rice Pilaf) Roast Leg of Lamb with Apples and Fennel Carbonnade (Flemish Beef and Beer Stew) H'riss (Spiced Chicken and Wheat Porridge) Articles Sour Power: Cooking with Dried Limes Ratings & Reviews (2) 5by LATOQUE on 2013-10-25
This sounds absolutely scrumptious! No way to miss with this list of ingredients. This will be our Sunday dinner!
by dileepadayan on 2013-10-28
thank you. this is another recipe site. http://www.slmeal.com
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