Ingredients
- Cubed lamb shoulder or stewing lamb 1kg
- SpinneysFOOD Bottled Drinking Water 1½L
- SpinneysFOOD Chopped Tomatoes 400g
- Fresh ginger 10cm
- Garlic cloves 2
- Brown onion 1
- Tomato paste 2 tbsp
- Loumi 2
- SpinneysFOOD Bay Leaves 2
- Dried chilli 1
- Bzar 2 tbsp
- SpinneysFOOD Fine Cumin ½ tbsp
- SpinneysFOOD Fine Black Pepper 1 tsp
- Ground cardamom ¼ tsp
- Whole cloves ¼ tsp
- Baby potatoes 600g
- Carrots 3
- Regag 600g
Nutrition (Per serving)
- 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."
Lamb tharid
Arabic 15 Mins Prep · 90 Mins Cook
- Place 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.