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Ramadan Recipe of the day: Lamb Thareed
Ramadan Recipe of the day: Lamb Thareed

Lamb Thareed Recipe Submitted by Centro Sharjah Hotels by Rotana

This Ramadan server Lamb Thareed to your loved ones. See detailed Ingredients and prepration method below.

Serves 8-10 persons


  • 1 kg  lamb stew meat
  • 1 ½ litres of water 
  • 2 cups of finely chopped onions
  • 3 cloves of garlic, minced
  • 1 tablespoon of corn oil
  • 1 tablespoon tomato paste
  • 2 large potatoes, each potato quartered
  • 4 small kousa  each piece cut into half
  • 1 large carrot cut into 4 pieces
  • 1 large capsicum cubes 
  • 4 medium tomatoes, chopped
  • 2 pieces of whole black dried lemons
  • 1-3 pieces of green chili
  • 3 cubes of Maggi
  • 1 tablespoon of Arabic  spice mix
  • 1 teaspoon cinnamon powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon black lemon powder (loomi aswad)
  • 1 teaspoon curry powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cardamom powder
  • ½ teaspoon black pepper powder
  • ¼ teaspoon red Kashmiri chili powder (or cayenne pepper)
  • ¼ cup coriander leaves  finely chopped
  • 5 large piece of Raqaq bread or 2-3 pieces of Khobuz  or makook


  • In a large pot, boil the lamb meat removing the foam when it starts to boil.  Boil for one hour.
  • Strain and reserve the broth.
  • In a large pot, heat the oil and sauté the onions until they get a nice golden brown color.  Don’t burn the onions.  Add the garlic and stir until fragrant.
  • Add the tomato paste and all of the vegetables, except the kousa (baby marrow) mix together to coat the vegetables with the tomato paste.
  • Rinse the two whole dried lemons and then pierce each one once with a sharp knife.
  • Add the lamb meat, reserved broth, Maggi cubes, and the remaining ingredients, EXCEPT the koosa and the chopped corriander leaves.
  • Add more water if necessary to make this stew a bit soupy.  Taste for seasoning.
  • Bring to a boil and then simmer until the potatoes are almost done.  You can now add the koosa (squash) and the chopped cilantro and cook until the koosa is fork tender.


  • Remove the meat and vegetables from the pot and keep aside on a large platter.
  • In a large deep sided bowl, add one layer of Raqaq bread (or whichever bread you are using)
  • Add another layer of bread and ladle some more liquid.
  • Each layer of bread will be soaking with the liquid from the stew.  None of the bread should be left dry.

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Posted by : Saudi Arabia,Riyadh, Jeddah, Dammam, Meccca and Medina PR Network Editorial Team
Viewed 92782 times
PR Category : Food Industry
Posted on : Monday, June 15, 2015  1:43:00 PM UAE local time (GMT+4)
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