Yemeni Lamb Tashreeb

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 2 tomatoes, diced 2 tomatoes, diced
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 4 pieces of flatbread or pita bread 4 pieces of flatbread or pita bread
• Fresh parsley, for garnish Fresh parsley, for garnish
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 30g (Sugar: 4g)
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the lamb cubes to the pot and cook until they are browned on all sides.
3. 3.
   Sprinkle the ground cumin, coriander, turmeric, and paprika over the lamb. Stir well to coat the meat evenly with the spices.
4. 4.
   Add the diced tomatoes to the pot and cook for a few minutes until they start to soften.
5. 5.
   Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour or until the lamb is tender.
6. 6.
   While the lamb is simmering, tear the flatbread or pita bread into small pieces.
7. 7.
   Once the lamb is tender, add the torn bread to the pot and stir gently to combine. Let it simmer for an additional 10 minutes to allow the bread to soak up the flavors of the broth.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Lamb Tashreeb hot, garnished with fresh parsley and cilantro.

Treat your ingredients with care...

• Lamb — For the best flavor and tenderness, choose boneless lamb shoulder or leg. Trim any excess fat before cutting it into cubes.
• Flatbread or pita bread — If you can't find Yemeni flatbread, you can use any other type of flatbread or pita bread. Tear it into small pieces to allow it to soak up the flavors of the broth effectively.

Tips & Tricks

• To add a spicy kick to the dish, you can include a chopped chili pepper or a pinch of cayenne pepper.
• For a richer flavor, you can brown the lamb cubes in batches before adding them to the pot.
• If you prefer a thicker consistency, you can mash some of the bread pieces into the broth to create a thicker texture.

Serving advice

Lamb Tashreeb is traditionally served as a main course. It pairs well with a side of Yemeni rice or a fresh salad. Serve it hot and garnish with additional fresh herbs for a vibrant presentation.

Presentation advice

To enhance the presentation of Lamb Tashreeb, you can place the torn bread pieces at the bottom of each serving bowl and ladle the lamb and broth mixture on top. Garnish with a sprinkle of fresh herbs for a pop of color.