Dairy-Free Emirati Tharid (Lamb Stew with Bread)

Ingredients

• about 680 g Lamb pieces
• 2 medium Onion
• 2 medium Carrots
• 2 medium Potatoes
• 1 can (14 oz) Tomatoes
• 4 cups Vegetable broth
• 2 tsp Baharat spice blend
• 2 whole Dried lime
• 4 pieces Flatbread (gluten-free)
• 2 tbsp Olive oil
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot or Dutch oven (at least 6-quart/5.7-liter capacity), heat the 2 tbsp olive oil over medium heat (approximately 177°C/175°C) until it shimmers. Add the about 680 g lamb pieces and brown them on all sides for 5-7 minutes, turning occasionally, until a deep golden crust forms.
2. 2Add the 2 medium onions, diced into 1.27 cm (1.25 cm) pieces, to the pot. Sauté for 5-7 minutes, stirring occasionally, until the onions are softened and translucent.
3. 3Stir in the 2 medium carrots, cut into 1.27 cm (1.25 cm) dice, and the 2 medium potatoes, cut into 1.27 cm (1.25 cm) dice. Cook for 5 minutes, stirring occasionally, to lightly soften the vegetables.
4. 4Pour in the 1 can (about 400 g) tomatoes, 4 cups vegetable broth, 2 tsp baharat spice blend, and 1 tsp salt. Add the 2 whole dried limes. Bring the stew to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer gently for 1.5 hours (90 minutes), or until the lamb pieces are fork-tender and easily pull apart.
5. 5While the stew simmers, tear the 4 pieces of gluten-free flatbread into small, bite-sized pieces, roughly 2.54 cm (2.5 cm) squares.
6. 6Before serving, carefully remove and discard the 2 whole dried limes from the stew. Divide the torn gluten-free flatbread pieces among 4 serving bowls, then ladle the hot lamb stew over the bread. Allow the flatbread to soak up the stew for 3-5 minutes before serving immediately.

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