Thereed
Spiced lamb and vegetable stew ladled over torn regag bread.
Ingredients
- 700 g Lamb
- 4 sheets Regag bread
- 2 Potatoes
- 2 Carrots
- 1 Courgette
- 2 tbsp Tomato paste
- 1 Onion
- 3 cloves Garlic
- 1 tbsp Baharat spice mix
- 2 Dried lime (loomi)
- 5 cups Water
- 2 tsp Salt
Method
- Brown the lamb — Sear the lamb pieces in a heavy pot until browned on all sides.
- Add the base — Stir in the onion, garlic, tomato paste and baharat and cook for two minutes.
- Simmer the stew — Add the water, pierced dried limes and salt, cover and simmer for 1 hour.
- Add vegetables — Add the chopped potatoes, carrots and courgette and cook a further 25 minutes until tender.
- Thereed is ready — Line a dish with torn regag bread and ladle the stew over so the bread soaks through.