Tashreeb

Ingredients

• 2 lb lamb shoulder, bone-in, cut into chunks
• 1 large onion, chopped
• 3 tbsp tomato paste
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 2 bay leaves
• 6 cups water
• 3 tbsp vegetable oil
• 2 large flatbreads (such as khubz or pita), torn
• chopped parsley
• sliced radish and cucumber, to serve

Before you cook

• Chop the onion.
• Cut the lamb into large chunks, leaving the bone in for flavor.

Steps

1. Heat the oil in a large pot over medium-high heat.
2. Add the lamb and brown it on all sides for 8 minutes.
3. Add the onion and cook for 5 minutes until softened.
4. Stir in the tomato paste, turmeric, cinnamon and cardamom.
5. Add the bay leaves and pour in the water.
6. Bring to a boil, then reduce to a low simmer and cover.
7. Simmer for 1 hour until the lamb is fork-tender.
8. Lift the lamb out of the broth and set it aside.
9. Season the broth with salt to taste.
10. Tear the flatbread into pieces and arrange them in the bottom of a serving bowl.
11. Ladle the hot broth over the torn bread until it is fully soaked.
12. Lay the lamb over the soaked bread.
13. Scatter with parsley and serve with radish and cucumber on the side.