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:
- 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.
- 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.
- 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.
- 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.