Ingredients with Measurements:
- 1 lb lamb, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 cups chicken broth
- 1 can chickpeas, drained and rinsed
- 4-6 pieces of pita bread
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
Special equipment needed:
- Large pot with lid
- Tongs
Step-by-step instructions:
1. In a large pot, heat some oil over medium heat. Add the lamb and cook until browned on all sides, about 5 minutes.
2. Add the onion, garlic, and ginger to the pot and cook until softened, about 5 minutes.
3. Add the turmeric, paprika, cumin, coriander, cinnamon, black pepper, and salt to the pot and stir to combine.
4. Add the chicken broth to the pot and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
5. Add the chickpeas to the pot and cook for an additional 10 minutes.
6. Toast the pita bread until crispy and cut into small pieces.
7. To serve, place some of the toasted pita bread in the bottom of a bowl. Ladle the lamb and chickpea mixture over the bread. Sprinkle with parsley, cilantro, and mint.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 30g
Protein: 30g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Chicken broth can be substituted with vegetable broth
Variations:
- Add diced potatoes or carrots to the pot for extra vegetables
- Use different spices for a different flavor profile
Tips and tricks:
- Make sure to brown the lamb well for maximum flavor
- Toast the pita bread until crispy for added texture
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with the toasted pita bread on top.
Garnishes:
Fresh parsley, cilantro, and mint
Pairings:
Serve with a side of couscous or rice.
Suggested side dishes:
- Moroccan salad
- Roasted vegetables
Troubleshooting advice:
- If the broth is too thick, add more chicken broth or water to thin it out.
- If the lamb is tough, cook it for a longer period of time.
Food safety advice:
Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Tharid is a traditional Arabic dish that dates back to the time of the Prophet Muhammad. It is a simple dish made with bread and meat, and is often served during Ramadan.
Flavor profiles:
Spicy, savory, and aromatic
Serving suggestions:
Serve hot with a side of couscous or rice.
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Region: Moroccan