Thareed is a popular dish to make when a Muslim is Fasting, being light on the stomach. It consists of crispy bread layered with a meaty soup.

Here is Executive Chef Sunil's recipe.

Ingredients:

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

Directions:

• 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.

Preparation:

• 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.