Emirati Lamb Thareed

Ingredients

• about 680 g Lamb stew meat (diced)
• 1 large Onion, chopped
• 2 medium Tomatoes, diced
• 2 medium Potatoes, cubed
• 2 medium Carrots, sliced
• 0.5 cup Dried okra
• 4 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 2 tbsp Emirati spice mix (Baharat)
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 3 tbsp Vegetable oil
• 6 cups Lamb broth
• 4 pieces Regag bread (thin Emirati bread)
• 1 tsp Salt
• 0.5 tsp Black pepper

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

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stovetop. Add the 3 tablespoons of vegetable oil and heat over medium heat (approximately 176.7°C / 175°C) until it shimmers, about 2-3 minutes. Add the about 680 g of diced lamb stew meat and brown it on all sides for 5-7 minutes, then remove the lamb from the pot and set it aside.
2. 2Add the 1 large chopped onion to the same pot and cook over medium heat, stirring occasionally, until it turns golden brown, which will take about 6-8 minutes. Stir in the 4 cloves of minced garlic and the 1 tbsp of grated ginger, cooking for 1 minute more, stirring constantly, until the mixture becomes fragrant.
3. 3Return the browned about 680 g of lamb stew meat to the pot. Add the 2 medium diced tomatoes, the 2 medium cubed potatoes, the 2 medium sliced carrots, and the 0.5 cup of dried okra, stirring everything together gently. Sprinkle in the 2 tbsp of Emirati spice mix (Baharat), 1 tsp of turmeric powder, 1 tsp of cumin powder, and 1 tsp of coriander powder, then stir thoroughly to coat all ingredients evenly.
4. 4Pour in the 6 cups of lamb broth. Increase the heat to medium-high and bring the liquid to a rolling boil, then reduce the heat to low, cover the pot, and let the stew simmer gently for 1.5 hours, stirring occasionally, until the lamb is very tender and easily pulls apart with a fork.
5. 5Once the lamb is tender, stir in the 1 tsp of salt and 0.5 tsp of black pepper. Taste the stew and adjust the seasoning with additional salt or pepper if desired.
6. 6To serve, tear the 4 pieces of regag bread into bite-sized pieces and arrange them in a large serving bowl. Ladle the hot Emirati Lamb Thareed stew generously over the bread and serve immediately.

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