Dairy-Free Emirati Lamb Thareed

Ingredients

• 2 lbs Lamb Stew Meat
• 2 large Onion
• 4 medium Tomatoes
• 2 large Potatoes
• 2 large Carrots
• 2 medium Zucchini
• 5 cloves Garlic
• 1 inch Ginger
• 2.5 tbsp Baharat Spice Blend
• 3 tbsp Tomato Paste
• 6 cups Lamb or Vegetable Broth
• 3 tbsp Olive Oil
• 2 whole Dried Limes (Loomi)
• 4 pieces Dairy-Free Emirati Regag Bread (or substitute)

Instructions

1. 1Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. 2Brown lamb stew meat on all sides and remove from the pot.
3. 3Add chopped onion and sauté until golden brown.
4. 4Add minced garlic and grated ginger, sauté for another minute.
5. 5Add diced tomatoes and tomato paste, cook for 5 minutes.
6. 6Return lamb to the pot. Add chopped potatoes, carrots, and zucchini. Stir well.
7. 7Add baharat spice blend, dried limes, and lamb or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until lamb is very tender.
8. 8Tear dairy-free Emirati Regag bread into smaller pieces and place in bowls.
9. 9Ladle the lamb stew over the bread and serve immediately.

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