Meat chunks and chickpeas in a red-brown sauce over flatbread on a white plate, topped with a roasted tomato, green chili, lime and herbs. — Photo: Miansari66 · CC0 · Wikimedia Commons

Middle Eastern & North African · Lunch · Dinner

Thareed (Gulf Lamb and Vegetable Stew over Bread)

Name: Thareed (Gulf Lamb and Vegetable Stew over Bread)
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Cuisine: Middle Eastern & North African
Ingredients: 500 g Lean boneless lamb leg, trimmed and cut into 3 cm cubes; 1 tbsp Olive oil; 1 large Onion, chopped; 3 cloves Garlic, minced; 1 tsp Ground cumin; 1 tsp Ground coriander; 1/2 tsp Ground turmeric; 1/2 tsp Ground cinnamon; 1/4 tsp Ground cardamom; 1/2 tsp Ground black pepper; 2 tbsp Tomato paste; 2 medium Tomatoes, chopped; 4 cups Water; 1/2 tsp Salt; 1 medium Potato, peeled and cut into chunks; 2 medium Carrots, cut into thick rounds; 2 small Zucchini, cut into chunks; 1 tbsp Lime juice; 4 small rounds Whole-wheat pita or flatbread; 1/4 cup Fresh coriander (cilantro), chopped

ثريد

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

Tender lamb and chunky vegetables simmered in a warmly spiced tomato broth, ladled over torn whole-wheat flatbread that soaks up every drop. A lighter take on the comforting Gulf dish often served during Ramadan.

Prep: 20 min
Cook: 95 min
Total: 115 min
Serves: 4

Medium
High protein

23%

Per serving462kcal23% of a 2,000 kcal day

38gProtein

57gCarbs

12gFat

9gFiber

Calories come from: Carbs 47% · Fat 22% · Protein 31%

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Ingredients

For 4 servings

500 gLean boneless lamb leg, trimmed and cut into 3 cm cubes
1 tbsp14 gOlive oil
1 large150 gOnion, chopped
3 cloves9 gGarlic, minced
1 tspGround cumin
1 tspGround coriander
1/2 tspGround turmeric
1/2 tspGround cinnamon
1/4 tspGround cardamom
1/2 tspGround black pepper
2 tbsp32 gTomato paste
2 medium240 gTomatoes, chopped
4 cups950 gWater
1/2 tspSalt
1 medium200 gPotato, peeled and cut into chunks
2 medium120 gCarrots, cut into thick rounds
2 small240 gZucchini, cut into chunks
1 tbsp15 gLime juice
4 small rounds240 gWhole-wheat pita or flatbread
1/4 cupFresh coriander (cilantro), chopped (optional)

Steps

1
Pat the lamb cubes dry with paper towel.
2
Heat the olive oil in a large heavy pot over medium-high heat.
3
Brown the lamb in batches for about 5 minutes, then set aside on a plate.
4
Lower the heat to medium, add the onion and cook for 5 minutes until soft.
5
Stir in the garlic, cumin, coriander, turmeric, cinnamon, cardamom and black pepper and cook for 1 minute until fragrant.
6
Add the tomato paste and chopped tomatoes and cook for 3 minutes, stirring.
7
Return the lamb to the pot, pour in the water, add the salt and bring to a boil.
8
Cover, reduce to a gentle simmer and cook for 60 minutes until the lamb is nearly tender.
9
Add the potato and carrots and simmer for 10 minutes.
10
Add the zucchini and simmer for 12-15 minutes more, until all vegetables are tender and the lamb is very soft and cooked through.
11
Stir in the lime juice, taste, and brighten with a little extra black pepper rather than more salt if needed.
12
Tear the flatbread into bite-sized pieces and spread them in a deep serving dish or four bowls.
13
Ladle the broth over the bread first so it soaks in, then top with the lamb and vegetables.
14
Scatter with fresh coriander, if using, and serve hot.

Swaps, storage and make-ahead

Swaps

Swap the lamb for skinless chicken thighs, simmering them for about 30 to 35 minutes instead of 60 and cooking until they reach 74 °C / 165 °F.
For a vegan version, replace the lamb with two 400 g cans of drained chickpeas, add them with the potato and carrots, and use flatbread labelled vegan.
Use any plain flatbread, khubz or day-old crusty bread if you can't find whole-wheat pita, and check the label if you need it dairy-free.
Swap the zucchini for eggplant cubes or green beans, adding them at the same stage.

Storage

Refrigerate the stew separately from the bread within 2 hours and eat within 3 to 4 days, reheating until steaming hot before ladling over fresh bread. Once the bread has soaked in the broth it turns mushy, so assembled bowls are best eaten fresh and should not be frozen.

Make ahead

Cook the stew up to 2 days ahead and chill it, which also lets you lift off any solidified fat. Reheat until steaming hot and assemble over freshly torn bread just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: Gluten

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (680 g)	Per 100 g
Calories	462 kcal	68 kcal
Protein	37.5 g	5.5 g
Carbohydrates	56.7 g	8.3 g
of which sugars	9.3 g	1.4 g
Fiber	8.5 g	1.3 g
Fat	11.8 g	1.7 g
of which saturated	3.6 g	0.5 g
Sodium	696 mg	102 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.