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Tharid (Emirati Lamb Stew)

This recipe for Tharid, an Emirati lamb stew, features bone-in lamb slow-simmered with aromatic spices, onions, garlic, ginger, and a variety of vegetables. The hearty stew is traditionally served over toasted roti flatbread, which absorbs the rich, spiced broth.
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Course lunch/dinner
Cuisine French
Servings 6 people
Calories 5778.6 kcal

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Wooden Spoon or Ladle
  • 1 Measuring Spoons and Cups

Ingredients
  

Main

  • 1/4 cup canola oil
  • 3 lb. bone-in lamb shoulder trimmed and cut into 3″ pieces
  • 2 tbsp. bzar Emirati spice mix
  • 5 whole cloves
  • 2 chiles de árbol stemmed
  • 1 large yellow onion thinly sliced lengthwise
  • 6 cloves garlic minced
  • 1 4″ piece ginger, peeled and minced
  • 1 tbsp. ground cumin
  • 1 tsp. freshly ground black pepper plus more to taste
  • 1/4 tsp. ground cardamom
  • 4 plum tomatoes quartered lengthwise
  • 2 bay leaves
  • 15 baby Yukon Gold potatoes
  • 2 medium carrots peeled and halved crosswise
  • 2 small zucchini halved crosswise
  • 2 large Italian frying peppers quartered lengthwise
  • Kosher salt to taste
  • 4 12″ pieces roti flatbread, toasted

Instructions
 

  • Trim and cut the bone-in lamb shoulder into 3-inch pieces.
  • Heat canola oil in a large pot or Dutch oven over medium-high heat.
  • Sear the lamb pieces in batches until deeply browned on all sides, then remove from the pot.
  • Add sliced onion to the pot and cook until softened, scraping up any browned bits.
  • Stir in minced garlic and ginger and cook for about 1 minute until fragrant.
  • Add bzar, cloves, chiles de árbol, cumin, black pepper, and cardamom; cook, stirring, for another minute.
  • Return the lamb to the pot along with quartered tomatoes and bay leaves. Add enough water to just cover the lamb.
  • Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the lamb is becoming tender.
  • Add baby potatoes, carrots, and Italian frying peppers; continue to simmer for 15-20 minutes.
  • Add zucchini and cook for another 10-15 minutes, or until all vegetables are tender. Season with kosher salt and black pepper to taste. Serve hot over toasted roti.

Notes

Sear the lamb thoroughly in batches to build deep flavor before adding liquids. Bone-in lamb shoulder contributes richness to the broth; allow ample simmering time until the meat is fork-tender. Introduce vegetables incrementally based on cooking time – root vegetables like potatoes and carrots first, then faster-cooking ones like zucchini and peppers. Toasting the roti before serving is traditional and essential for soaking up the flavorful stew.