This satisfying slow-cooked lamb and vegetable stew is traditionally ladled over wafer-thin and crisp regag flatbread. The regag soaks up all the juices from the lamb stew, similar to fatteh.
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 90 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | High-protein |
| Preparation | Easy |
| Calories | 727 |
| Fat | 21g |
| Saturates | 1g |
| Protein | 61g |
| Carbs | 77g |
| Sugars | 30g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the lamb and water in a large pot and bring to a boil over a medium heat. Drain the water.
Place the tomatoes, ginger, garlic and onion in a blender or food processor and blitz until smooth. Add to the lamb broth along with the tomato paste.
Pierce the dried limes several times and add to the lamb along with the bay leaves, dried chilli and spices. Simmer over a low heat for 1 hour, or until the lamb is tender.
Peel and halve the baby potatoes. Peel and cut the carrots into chunks. Add the carrots and potatoes and cook for 10 minutes or until the potatoes have softened.
Serve the tharid with the regag.
