Classifieds powered by Gulf News

Recipe Search


Main Ingredient

Preparation Time

Recipe: Lamb thareed

Try this delightful Middle Eastern recipe from The Ritz-Carlton Abu Dhabi

Image Credit: Ritz-Carlton Abu Dhabi
Lamb Thareed
+ Add to My Gulf News

Rate this Recipe


  • 700g lamb shank 
  • 3pcs Rgaag bread
  • 200g potato big cut 
  • 150 g baby marrow big cut 
  • 3oog tomato chopped
  • 100g green bell pepper 
  • 150g eggplant 
  • 200g carrot
  • 200g onion 
  • 3 cloves of garlic 
  • 2 green chili (optional) 
  • ½ cup chopped fresh coriander
  • 1 spoon chopped fresh parsley 
  • 50g tomato paste 
  • 3 table spoon ghee
  • 1 ½ litter lamb stock 
  • Spices 
  • 2 pcs dry lime 
  • Salt to taste 
  • ½ small spoon of each (cumin, coriander, cinnamon, black pepper and cardamom powder)
  • 1 teaspoon turmeric powder 


  1. Boil the lamb shank until the meat is reduced to 80 per cent 
  2. Heat up a cooking pan, then add ghee. Sautée the onion, garlic and dry lime 
  3. Add the boiled lamb shank with the spices. Mix well together    
  4. Add tomato paste and some lamb stock. Cover the pan for a few minutes until you can smell the aroma of the spices and meat
  5. Add the rest of the cut vegetables to the pan and mix well all the ingredients. Cover the pan and continue cooking over slow fire until the vegetable and meat are cooked 
  6. Serving 
  7. Break the Rgaag bread into pieces and add the stock in first. Mix the bread and stock together. Spread the meat and vegetables on top of the spread and serve hot 
  8. Garnish with fresh coriander and chopped parsley and nuts        

Your Views