Thareed | FoodieAtlas

Ingredients

1 pound beef or lamb, cut into cubes
2 large onions, finely chopped
4 cloves garlic, minced
2 large tomatoes, diced
2 large potatoes, peeled and cut into chunks
1 large carrot, peeled and sliced
1/4 cup tomato paste
1/4 cup vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground allspice
1/2 teaspoon ground cardamom
1 teaspoon salt (adjust to taste)
4 cups beef or chicken broth
6-8 pieces of flatbread or naan, torn into pieces
1/4 cup fresh cilantro or parsley, chopped (for garnish)
Lemon wedges (for serving)

Instructions

Prepare the Meat

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the chopped onions and cook until softened and golden brown, about 5-7 minutes.

Stir in the minced garlic and cook for another minute.

Add the meat cubes to the pot and cook until browned on all sides.

Season the Dish

Stir in the diced tomatoes and tomato paste, cooking for about 3-4 minutes until the tomatoes start to break down.

Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground black pepper, ground paprika, ground allspice, ground cardamom, and salt. Mix well to coat the meat with the spices.

Cook the Vegetables

Add the potato chunks, sliced carrot, and any other vegetables you like to the pot.

Pour in the beef or chicken broth and bring to a boil.

Reduce the heat to low, cover the pot, and simmer for about 45-60 minutes, or until the meat and vegetables are tender.

Add the Bread

Tear the flatbread or naan into pieces and add them to the pot.

Simmer for an additional 10-15 minutes, allowing the bread to soak up the flavors and thicken the stew.

Finish and Serve

Remove from heat and let it sit covered for 5 minutes before serving.

Garnish with fresh cilantro or parsley.