Lamb tharid

Lamb tharid

15 mins Prep · 90 mins Cook

This satisfying slow-cooked lamb and vegetable stew is traditionally ladled over wafer-thin and crisp regag flatbread. The regag soaks up all the juices from the lamb stew, similar to fatteh.

Created by Spinneys
Prep time 15 minutes
Cook time 90 minutes
Serves 4
Cuisine Arabic
Diet High-protein
Preparation Easy
Nutrition (per serving)
Calories 727
Fat 21g
Saturates 1g
Protein 61g
Carbs 77g
Sugars 30g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Place the lamb and water in a large pot and bring to a boil over a medium heat. Drain the water.


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.


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.


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.


Serve the tharid with the regag.