Gluten-Free Tharid with Lamb

Ingredients

• about 680 g Lamb stew meat
• 1 large Onion
• 2 medium Carrots
• 2 medium Potatoes
• 1 medium Zucchini
• 2 tbsp Tomato paste
• 6 cups Lamb broth
• 2 tsp Baharat spice mix
• 1 tsp Salt
• 1/2 tsp Black pepper
• 4 flatbreads Gluten-free flatbread
• 2 tbsp Olive oil

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 stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil and let it warm up for about 1 minute.
2. 2Add the about 680 g of lamb stew meat to the pot. Brown the lamb on all sides, which should take about 5-7 minutes. This step helps build flavor.
3. 3Add the 1 large onion, chopped, to the pot with the lamb. Cook, stirring occasionally, until the onion is softened and looks slightly see-through, about 5 minutes.
4. 4Add the 2 medium carrots (peeled and cut into 2.54 cm pieces), 2 medium potatoes (peeled and cut into 2.54 cm cubes), and 1 medium zucchini (cut into 2.54 cm pieces) to the pot. Stir everything together and cook for another 5 minutes.
5. 5Stir in the 2 tablespoons of tomato paste and the 2 teaspoons of Baharat spice mix. Cook for 2 minutes, stirring constantly, until the spices are fragrant.
6. 6Pour in the 6 cups of lamb broth. Increase the heat to medium-high and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for 1.5 hours, or until the lamb is very tender when pierced with a fork.
7. 7Season the stew with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Stir well to combine.
8. 8To serve, tear the 4 gluten-free flatbreads into pieces and place them in the bottom of serving bowls. Ladle the hot lamb stew over the flatbread pieces.
9. 9Serve immediately while hot.

Substitutions

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