المكونات

  • Cubed lamb shoulder or stewing lamb 1kg
  • SpinneysFOOD Bottled Drinking Water 1½L
  • SpinneysFOOD Chopped Tomatoes 400g
  • Fresh ginger 10cm
  • Garlic cloves 2
  • Brown onion 1
  • Tomato paste 2 tbsp
  • Loumi 2
  • SpinneysFOOD Bay Leaves 2
  • Dried chilli 1
  • Bzar 2 tbsp
  • SpinneysFOOD Fine Cumin ½ tbsp
  • SpinneysFOOD Fine Black Pepper 1 tsp
  • Ground cardamom ¼ tsp
  • Whole cloves ¼ tsp
  • Baby potatoes 600g
  • Carrots 3
  • Regag 600g

Nutrition (Per serving)

  • سعرات حرارية 727
  • دهون 21g
  • المشبعة 1g
  • بروتين 61g
  • الكربوهيدرات 77g
  • السكريات 30g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

ثريد لحم الضأن

Arabic 15 Mins Prep · 90 Mins Cook


  1. Place the lamb and water in a large pot and bring to a boil over a medium heat. Drain the water.
  2. Place the tomatoes, ginger, garlic and onion in a blender or food processor and blitz until smooth. Add to the lamb broth along with the tomato paste.
  3. Pierce the dried limes several times and add to the lamb along with the bay leaves, dried chilli and spices. Simmer over a low heat for 1 hour, or until the lamb is tender.
  4. Peel and halve the baby potatoes. Peel and cut the carrots into chunks. Add the carrots and potatoes and cook for 10 minutes or until the potatoes have softened.
  5. Serve the tharid with the regag.