Ingredients with Measurements:
- 1 pound lamb, cut into bite-sized pieces
- 1 cup dried chickpeas, soaked overnight
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 4 cups water
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the lamb and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the cumin, coriander, turmeric, paprika, cinnamon, ginger, black pepper, and salt to the pot. Stir to combine and cook for 1 minute.
4. Drain the soaked chickpeas and add them to the pot. Pour in the water and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 1 hour, stirring occasionally.
6. After 1 hour, remove the lid and continue to simmer for another 30 minutes, or until the chickpeas are tender and the lamb is cooked through.
7. Stir in the chopped parsley and cilantro. Serve the tharida hot with lemon wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Medium heat for cooking lamb and onion
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 18g
- Total carbohydrates: 35g
- Protein: 35g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken
- Fresh parsley and cilantro can be substituted with dried herbs
Variations:
- Add diced potatoes or carrots to the pot for extra vegetables
- Use canned chickpeas instead of dried chickpeas for a quicker cooking time
Tips and tricks:
- Soak the chickpeas overnight to reduce cooking time
- Brown the lamb before adding the onion and garlic for extra flavor
- Serve with warm bread or rice to soak up the flavorful broth
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot over medium heat until warmed through
Presentation ideas:
- Serve in individual bowls with lemon wedges on the side
- Garnish with additional chopped parsley and cilantro
Pairings:
- Serve with warm bread or rice
Suggested side dishes:
- Roasted vegetables
- Greek salad
Troubleshooting advice:
- If the chickpeas are still hard after 1 hour of simmering, continue to cook until tender
Food safety advice:
- Make sure the lamb is cooked through before serving
Food history:
- Tharida is a traditional Arabic dish that is typically made with lamb and vegetables
Flavor profiles:
- Warm and savory with a hint of spice
Serving suggestions:
- Serve as a main course for dinner
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Region: Egyptian