Saudi
Tharid
A comforting Saudi lamb and vegetable stew poured over torn sheets of thin regag bread until the bread softens and drinks in the spiced broth. The dish is served warm in a shallow platter with tender meat and vegetables on top.
Ingredients
- Bone-in lamb pieces350g
- Regag or very thin khubz bread2 large sheets
- Yellow onion, finely chopped1 medium
- Garlic cloves, minced2
- Tomato, grated or finely chopped1 large
- Tomato paste1 tbsp
- Ghee1 tbsp
- Neutral oil1 tbsp
- Saudi baharat1 1/2 tsp
- Ground cumin1/2 tsp
- Ground coriander1/2 tsp
- Ground turmeric1/4 tsp
- Black pepper1/4 tsp
- Green cardamom pods, lightly crushed3
- Cinnamon stick1 small
- Dried black lime, pierced1
- Bay leaf1
- Carrot, cut into chunks1 small
- Potato, cut into chunks1 small
- Zucchini, cut into thick half-moons1 small
- Salt1 tsp, or to taste
- Water3 1/2 cups
- Fresh coriander, chopped2 tbsp
Method
- Heat the ghee and oil in a heavy pot over medium heat, then add the onion and cook until soft and lightly golden.
- Add the garlic and lamb pieces, then sear the lamb on all sides until it loses its raw colour and begins to brown.
- Stir in the tomato, tomato paste, baharat, cumin, coriander, turmeric, black pepper, cardamom, cinnamon, dried black lime, and bay leaf, and cook for 3 minutes until fragrant.
- Pour in the water and add the salt, then bring to a boil and skim off any foam from the surface.
- Lower the heat, cover the pot, and simmer gently for about 55 minutes, or until the lamb is nearly tender.
- Add the carrot and potato, cover again, and simmer for 15 minutes.
- Add the zucchini and continue simmering for 10 to 15 minutes, until the lamb and vegetables are tender and the broth is rich but still plentiful.
- Taste the broth and adjust the salt, then discard the cinnamon stick, bay leaf, and dried lime if desired.
- Tear the regag bread into large pieces and spread it in a shallow serving platter.
- Ladle enough hot broth over the bread to soak it well, letting it soften for 2 minutes without becoming dry.
- Arrange the lamb and vegetables over the soaked bread, spoon a little more broth around the edges, and finish with chopped fresh coriander.
Common questions
Can I substitute the lamb with another meat in Tharid?
Yes. Beef chuck works best as a substitute because it can handle long simmering. Goat also works well. Chicken is faster but changes the flavor and needs much less cooking time.
How long does Tharid take to cook so the lamb gets tender?
Plan on about 1 hour 20 minutes to 1 hour 40 minutes total simmering, depending on the cut. Bone-in lamb shoulder or leg pieces may need a little longer than smaller or younger cuts.
What are the most common mistakes when making Tharid?
The biggest mistakes are boiling too hard, which toughens the lamb, and adding the vegetables too early, which makes them mushy. Also avoid under-browning the onion and lamb, since that weakens the broth's flavor.
How should I store leftover Tharid and reheat it?
Cool it quickly, then refrigerate in a covered container for up to 4 days. Reheat gently on the stove with a splash of water if needed. Bread should be stored separately so it does not turn to mush.
What is the best way to serve Tharid?
Serve it in a wide shallow dish with torn regag or very thin khubz layered underneath or on the side, then spoon the lamb, vegetables, and plenty of broth over it. It is best eaten hot, family-style.