Lamb Fareed (bread & stew)

Emirati150 minServes 8

Fareed is thareed as Emiratis pronounce it: thin bread soaked in a meat-and-vegetable broth. It is a Ramadan iftar dish because it is light on the stomach. Thareed is mentioned in hadith and is an old Arab food.

Ingredients for Lamb Fareed

• 1 kgbone-in lamb, cut into pieces
• 2onions, chopped, and 4 cloves garlic
• 1 tbsptomato paste and 3 tomatoes, chopped
• 2potatoes, 1 large carrot and 3 small zucchini
• 1 tbspbezar, 1 tsp turmeric and ½ tsp cinnamon
• 2dried black limes (loomi), pierced, and 1 to 2 green chilies
• 5large rigag sheets (or thin Iranian bread), torn palm-sized and left to dry
• 3 tbspoil, chopped coriander and salt

Method

1. Boil the lamb in water to cover, skimming the foam, for about 1 hour until tender; strain and keep the stock.
2. In a large pot heat the oil and brown the onion, then add the garlic, tomato paste, tomatoes, bezar, turmeric and cinnamon and stir.
3. Add the potatoes, carrots, loomi and chilies with the reserved stock (about 6 cups) and cook until the potatoes are nearly done.
4. Add the zucchini and coriander and cook until tender, then add the meat or chicken and adjust the salt.
5. In a deep bowl layer rigag and ladle broth over until soaked; repeat with a second and third layer, leaving no dry spots.
6. Arrange the meat or chicken and vegetables on the bread, sprinkle with coriander and serve immediately.

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