Thareed and Qursan Stew

Name: Thareed and Qursan Stew
Total time: 7200 s
Yield: 6 people
Cuisine: American
Ingredients: 2 large carrots, cut into big pieces; 2 medium potatoes, cut into large cubes; 4 zucchini, halved; 1/2 medium butternut squash, cut into large cubes; 1 1/8 pounds lamb with bone (about 500 grams); 1/2 tablespoon mixed spices (black pepper, ground coriander, cumin, mixed spice); 2 bay leaves; 2 cardamom pods; 2 cinnamon sticks; 1 dried black lime (loomi); 2 medium onions, finely chopped; 4 garlic cloves; 2 cups tomato juice (about 480 ml); 1 tablespoon ghee or unsalted butter

munnimunia @chef_munni

Saudi Arabia

Thareed is a staple dish on Ramadan tables across the Arabian Gulf (Saudi Arabia, Bahrain, Qatar, Kuwait, UAE) and even Iraq. It goes by different names (Thareed, Tashreeb, Qursan), but they all agree that it needs a rich, hearty stew full of vegetables.

munnimunia @chef_munni

Saved

Ingredients

1 1/2 hours

6 people

2large carrots, cut into big pieces
2medium potatoes, cut into large cubes
4zucchini, halved
1/2medium butternut squash, cut into large cubes
1 1/8 poundslamb with bone (about 500 grams)
1/2 tablespoonmixed spices (black pepper, ground coriander, cumin, mixed spice)
2bay leaves
2cardamom pods
2cinnamon sticks
1dried black lime (loomi)
2medium onions, finely chopped
4garlic cloves
2 cupstomato juice (about 480 ml)
1 tablespoonghee or unsalted butter

Saved

Steps

1 1/2 hours

1

Chop the onions and place them in a pot with the ghee. Sauté the lamb with the onions, then add water and let the lamb cook for 1 hour (or use a pressure cooker for 30 minutes). Add only the black pepper and whole spices at this stage.
2

While the lamb is cooking, prepare the vegetables. Once the lamb is tender, add the vegetables and cook for about 15 minutes until they are done. Add the remaining spices so the flavors blend with the meat and vegetables.
3

Add the tomato juice (you can use frozen tomato mixture if you have it) and let it simmer until thickened. Adjust the salt to taste. Serve the stew over regag bread for thareed, or add qursan and cook for 10 minutes before serving. Enjoy!