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Tharid Recipe

Tharid is a comforting lamb stew rooted in 7th-century Arabian tradition, beloved by the Prophet Muhammad and still enjoyed across the Muslim world today. Tender lamb is slowly stewed with onions, garlic, carrots, and chickpeas, gently spiced with cinnamon, cumin, and coriander. It's served over torn flatbread that soaks up the rich broth, making every bite both rustic and deeply nourishing. This version honors the spirit of the original dish while making it accessible for the modern kitchen.
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Prep Time 15 minutes
Cook Time 2 hours

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IngredientsMethodVideoNotes

Ingredients
  

  • 3 small cuts of bone-in lamb shoulder about 1½ pounds
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon coriander
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • 2 carrots chopped
  • 1 cup cooked chickpeas or 1 can, drained
  • 3 cups water or enough to cover the meat
  • Flatbread store-bought or homemade
  • Fresh parsley for garnish

Instructions
 

  1. In a large pot or Dutch oven, heat olive oil over medium-high. Brown the lamb shoulder on all sides. Remove and set aside.
  2. Add onions to the pot and cook until softened. Add garlic, carrots, chickpeas, and spices. Stir for 2–3 minutes.
  3. Return the lamb to the pot and pour in water to cover. Bring to a simmer, then reduce heat to low and cover. Let it cook for 2½–3 hours, until the lamb is fall-apart tender.
  4. Tear flatbread into a serving dish or bowl. Spoon the hot stew directly on top.
  5. Garnish with parsley. Serve hot and share.

Video

Notes

  • Choose Bone-In Lamb: Bone-in lamb shoulder adds depth to the broth as it stews. The marrow and connective tissue break down slowly, enriching the liquid with savory flavor and natural gelatin.
 
  • Flatbread Is Essential: Use hearty flatbread like taboon, saj, or even pita. Tear it into pieces and lay it at the bottom of the serving dish so it can soak up the broth. This makes it both spoonable and traditionally eaten by hand.
 
  • Make It Ahead: Like many stews, Tharid tastes even better the next day after the flavors have melded. If you’re serving for guests or during Ramadan, consider cooking it the night before and reheating gently.