RECIPE NAME: THARID – BROTH BASED STEW
PREP TIME: 10 MINS
COOKING TIME: 1 HOUR
|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|
- 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.