THARID – BROTH BASED STEW


THARID – BROTH BASED STEW

RECIPE NAME: THARID – BROTH BASED STEW
PREP TIME: 10 MINS
COOKING TIME: 1 HOUR
SERVES: 4-6
INGREDIENTS:

¼ cup Canola Oil 3 lb lamb shoulder – on the bone – trimmed and cut
2 tbsp Emirati spice mix 5 whole cloves
2 chillies 1 large onion
1 piece ginger 1 tbsp ground cumin
1 tsp feshly ground black pepper ¼ tsp ground cardamom
4 plum tomatoes 2 bay leaves
15 baby potatoes 2 medium carrots
2 large bell peppers Himalayan Sea Salt
AM1NAH Pili-Pili Lamb Bone Broth 2 zucchini
6 cloves garlic

DIRECTIONS:

  1. Heat oil in a cast iron pot over medium high heat. Season lamb all over with spice mix; working in batches, add lamb to pot and cook, turning as needed, until brown on all sides, for about 6 minutes. Transfer lamb to a plate and set aside. Add cloves, chillies and onion to the pot, and cook, stirring occasionally, until the onion is soft and begins to caramelize, for about ten minutes.
  2. Add garlic and ginger, and cook, stirring until fragrant, for about 2 minutes. Add cumin, pepper, cardamom, tomatoes and bay leaves, and cook, stirring, until tomatoes are soft, for about 2 minutes. Add AM1NAH liquid-gold bone broth.
  3. Return the lamb to the pot along with any drippings that accumulated on the plate. Add the potatoes, carrots, peppers and 12 cups of water. Bring to a boil, reduce heat to medium low, and simmer, partially covered, until the lamb is tender, for about 1 ½ hours; season with salt and pepper.
  4. Line a large, deep serving dish with flatbread or roti and using a slotted spoon, arrange the meat and vegetables over the flatbread in a dish. Pour the liquid into a large serving bowl and serve on the side.