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Thareed (meat version)
# 2lbs of lamb (950 gms) lamb
# 4 large onions
# 1 tablespoon bezar (mixed Arabic spices)
# 1 teaspoon tumeric
# 4 potatoes
# 3 carrots
# half cup of corn oil
# 3 cloves of garlic (crushed)
# 3 large tomatoes
# 2 sticks of cinnamon
# 1 tablespoon tomato paste
# half a teaspoon black pepper
# 4 whole dry lemons (black hard dried ones)
# Salt to taste
# 2 meat stock cubes {optional}
# 22 cups of water
Clean lamb and cut into 3 inch piece (cubes) with bone still in .Boil the lamb in 10 cups of water in a large pan, once it comes to the boil lower the heat and cook for 25-30 minutes. Meanwhile peel potatoes and cut into quarters, slice the carrots and chop tomatoes and onions.
Drain meat and discard the juice. Pour oil into the pan and fry the onions until lightly brown, then add the garlic and spices. Add the meat, stir to mix well with the onions then add the remaining ingredients. Add 12 cups of water – the meat stock cubes can be added at this time for extra flavour. Taste for salt. Boil gently until meat is tender usually about an hour inshaa Allah remove the cinnamon when done.
This will be poured over the bread, the traditional bread for this is really thin you break it up into a bowl then pour the broth over the bread till its soggy placing layer over layer of bread then at the end placing the meat and vegetables on the top. It works with pitta bread or irani bread as well torn up . But I will give the recipe for the bread anyway. First I will write up the recipe for the bezar (Arabic spice)
# 1 cup of cumin seeds
# 1 cup fennel seeds
# 1 cup cinnamon
# 1 cup coriander seeds
# half a a cup pepper corns
# Quarter cup dried red chillies
# half cup turmeric powder
Put cumin, fennel, cinnamon, coriander, pepper corns, and dried chillis into a frying pan and roast over a low heat, stirring continuously until the spices turn golden .Remove from the heat and grind in a grinder and keep in an airtight container.
Bread
# 4 cups whole- wheat flour
# 1 half teaspoon of salt
# Water tepid from the tap.
Put flour and salt is a large bowl , slowly start adding water and make a thick dough . Knead well when the dough has lost much of its elasticity , work in around one cup of water to make the dough pliable and soft . Cover with a wet cloth and leave for a few hours. (do this before making the stew)
Use a thick ungreased iron or aluminium tortilla griddle for cooking the bread. Once the griddle is hot take a ball of the dough about 2 inches place it on the outer edge of the griddle then gently push it round ( I use the edge of a cassette plastic thing you know how it opens and its 2 parts well you take one part and I scrape the dough round kept burning my fingers the other way) so scrape it round in a circular spiral fashion covering all the pan don’t worry about holes and any left over dough you have put it back in the bowl. Once the bread is cooked it will turn golden and start to lift off from the griddle remove the bread with a blunt knife then keep piling them up then you can break them and use them with the stew .
Note ; making this bread is a bit messy as its so light and bits fall everywhere and makes family tut and roll their eyes . Clean up after it's done.
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