Thareed with Lamb – Traditional Arabian Stew with Bread

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Thareed with Lamb – Traditional Arabian Stew with Bread

Thareed with lamb is a traditional dish from Gulf cuisine, and it carries deep historical roots dating back to pre-Islamic times. It is famously known as one of the Prophet Muhammad’s (peace be upon him) favorite meals.

From the Arabian Gulf, this hearty dish spread to other Arab countries, where each local kitchen added its own touch to the recipe.

Rich in proteins, fats, and essential minerals, thareed is considered an especially suitable meal for Ramadan, as it provides lasting energy that helps the fasting person endure the long day.

However, it is also a calorie-dense dish, so it’s best enjoyed in moderation, especially for those on a diet. To illustrate its nutritional richness: every 380 g serving contains about 631 calories, 41 g of fat, 16 g of saturated fat, 120 mg of cholesterol, 34 g of carbohydrates, and 32 g of protein.

Ingredients (Serves 4):

Thareed with Lamb

 

  • 2 kg lamb meat

  • 5 cardamom pods

  • 2 cinnamon sticks

  • Bay leaves

  • 2 potatoes

  • 4 zucchinis

  • 1 eggplant

  • 3 onions, finely chopped

  • 2 carrots

  • 4 tomatoes

  • 1 tablespoon tomato paste

  • 1 chili pepper (optional)

  • 4 cloves garlic

  • ½ teaspoon ground cardamom

  • ½ teaspoon ground ginger

  • 1 dried black lime (loomi)

  • 1 teaspoon mixed spices

  • Pinch of black pepper

  • Salt, to taste

  • ½ cup vegetable oil

  • 4 loaves of dried Arabic bread

Method:

  1. Begin by placing the lamb in a pot filled with water. Add the cardamom pods, cinnamon sticks, and bay leaves. Let the meat simmer until tender.

  2. In a separate pot, heat the vegetable oil, then sauté the onions, garlic, and chili pepper until softened.

  3. Add the carrots, then stir in the chopped zucchini, potatoes, and eggplant. Mix well.

  4. Grate the tomatoes and add them to the pot along with the tomato paste. Season with salt, mixed spices, ground cardamom, ground ginger, and the dried lime (loomi).

  5. Once the lamb is cooked, remove it from the boiling water and transfer it into the pot with the vegetables. Add about 3 cups of the lamb broth to the mixture. Cover and let it simmer gently until both the meat and vegetables are fully cooked and flavorful.

  6. Meanwhile, cut the dried Arabic bread into pieces and place them in a large deep serving bowl.

  7. When ready, pour the lamb and vegetable stew over the bread, adding some extra broth so the bread absorbs the flavors.

  8. Serve hot, ensuring each plate has a portion of softened bread at the base topped with lamb and vegetables.

This dish is a perfect combination of tender meat, rich broth, and bread that soaks up all the flavors—an authentic taste of Arabian tradition that has been cherished for centuries.

Enjoy your meal!

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