Spiced Lamb and Bread Stew — Lamb Tashreeb
Iraqi torn-bread-and-lamb stew layered into a baharat-tomato broth with chickpeas, finished with crisp fried onion, parsley, and a fresh lemon squeeze.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 560g lamb shoulder dry, rub with 0.5 tsp salt. Dice 240g onion and 200g carrot into 1cm rounds. Grate 6 garlic cloves. Tear 2 samoon breads into 4cm pieces, lightly toast. Thinly slice 60g onion for crisping. Chop 20g parsley. Have 200g cooked chickpeas, spices, tomato paste, diced tomato, dried limes, cinnamon sticks, bay leaves, and hot water ready.
Sear
Heat 30ml ghee in a 24cm saucepan over medium-high for 2 minutes until shimmering. Sear lamb on all surfaces for 8 minutes, turning every 90 seconds, until deeply browned. Transfer to a plate.
Saute
Lower heat to medium, add diced onion and carrot, cook 5 minutes until softened. Stir in garlic, baharat, cumin, turmeric, ground cinnamon, Aleppo pepper, cinnamon sticks, dried limes, and bay leaves; toast 45 seconds. Stir in tomato paste, cook 1 minute. Add diced tomato and 0.5 tsp salt, simmer 3 minutes until oil pools at edges.
Braise
Return lamb to pot, pour in 1000ml hot water and remaining 0 tsp salt. Bring to gentle simmer, cover, cook on low for 30 minutes until lamb yields when pressed. While braising, heat 30ml oil in a small pan over medium, fry sliced onion 5 minutes until deep golden, lift to paper towel.
Build
Lift lamb to a board, shred meat off bone. Discard bones, cinnamon sticks, dried limes, bay leaves. Return shredded lamb with 200g chickpeas to pot, simmer 4 minutes until broth thickens slightly.
Plate
Lay toasted bread pieces in two deep bowls. Ladle lamb-and-chickpea broth generously over so bread softens and absorbs liquid. Drizzle 5ml lemon juice across each bowl, scatter crisp onion and parsley over top, serve with lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.