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Thareed Laham

by Nazreen Ebthisam
written by Nazreen Ebthisam 8.3K views
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Thareed Laham

Thareed Laham | Tharid | Emirati Lamb Recipe | Middle Eastern Dish

Thareed Laham is a traditional dish from the United Arab Emirates and other Arab and Turkish cuisines. The lamb is typically simmered with a variety of aromatic spices, such as cumin, coriander, and cinnamon, along with onions, garlic, and tomatoes. Vegetables like potatoes, carrots, and zucchini are often added to the stew for added texture and flavor. This dish is popular during Ramadan and other special occasions, and it is known for its rich flavors and comforting nature.

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Thareed Laham

Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • Mutton - 500g
  • Fresh Khubus - 7 (big, shredded)
  • Bay Leaf - 1
  • Cardamom - 2
  • Cinnamon - 1"
  • Clove - 2
  • Dry Lemon - 1
  • Onion - 1 (big, cubed)
  • Ginger Garlic Paste - 1 tbsp
  • Green Chilli - 2
  • Tomato - 1 (big, cubed)
  • Potato - 1 cup (cubed)
  • Carrot - 1 cup (cubed)
  • Brinjal - 1 cup (cubed)
  • Zucchini - 1 cup (cubed)
  • B'zar Spice Mix - 1 tbsp
  • Paprika Powder - 1 tbsp
  • Cumin Powder - 1 tsp
  • Turmeric Powder - 1/2 tsp
  • Pepper Powder - 1 tsp
  • Tomato Paste - 2 tbsp
  • Salt - as required
  • Coriander Leaves - handful
  • Oil - 3 tbsp
  • Ghee - 3 tbsp
  • Boiling Water - as required

Instructions

  1. Heat oil and ghee, add the whole spices and sauté for a minute. Add onion, ginger garlic paste and green chillies. Sauté and cook for 5 minutes. Add tomato and continue to cook till soft and mushy.
  2. Add all the spice powders, salt, tomato paste, dry lemon and mix well. Cook for 2 - 3 minutes. Add mutton and mix till the spices coats well on it. Add enough boiling water and cook covered till the mutton is soft and tender. Add coriander leaves and mix.
  3. Add vegetables and cook for 5 more minutes, the veggies shouldn't be over cooked, it must stay crunchy. Check salt and adjust it accordingly.
  4. Add the shredded khubus and mix well. Cover and cook on low flame till the gravy thickens and khubus has been soaked well.