Egyptian Spiced Lamb and Bread Casserole

Ingredients

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 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
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 2 carrots, sliced 2 carrots, sliced
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 4 slices of day-old bread, toasted 4 slices of day-old bread, toasted
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 22g (Sugars: 6g)
• Protein: 32g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the ground cumin, ground coriander, ground cinnamon, ground turmeric, salt, and black pepper to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the browned lamb cubes to the pot and mix them with the onion and spice mixture.
5. 5.
   Add the diced tomatoes, sliced bell pepper, and sliced carrots to the pot. Stir everything together.
6. 6.
   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.
7. 7.
   While the lamb is simmering, toast the slices of bread until they are crispy. Break them into smaller pieces.
8. 8.
   Once the lamb is tender, remove the pot from the heat. Place a layer of toasted bread pieces at the bottom of a serving dish.
9. 9.
   Pour the lamb and vegetable mixture over the bread, making sure to distribute it evenly.
10. 10.
    Garnish with fresh cilantro or parsley.
11. 11.
    Serve the Tharıd hot, allowing the bread to soak up the flavorful broth.

Treat your ingredients with care...

• Lamb — For a more tender result, choose lamb shoulder or leg cuts. Trim excess fat before cubing.
• Bread — Using day-old bread ensures it will hold its shape and absorb the flavors without becoming too soggy.

Tips & Tricks

• To add a hint of citrusy flavor, squeeze some lemon juice over the Tharıd before serving.
• Customize the dish by adding other vegetables like zucchini or eggplant.
• For a spicier kick, sprinkle some chili flakes or drizzle hot sauce over the Tharıd.
• If you prefer a thicker consistency, mash some of the cooked vegetables to create a thicker sauce.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve Tharıd in individual bowls, allowing each person to enjoy the combination of tender lamb, vegetables, and crispy bread. Accompany it with a dollop of yogurt or a side of pickles for added tanginess.

Presentation advice

For an appealing presentation, sprinkle some fresh herbs, such as cilantro or parsley, on top of the Tharıd. The vibrant green color will contrast beautifully with the rich colors of the lamb and vegetables.