Thareed: A Saudi Arabian Lamb Stew

Ingredients

• 1 kg lamb (cut into cubes)
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chicken or vegetable broth
• 1/2 cup chopped cilantro
• 1/2 cup chopped parsley
• 1/2 cup chopped mint
• 10 pieces of pita bread (torn into pieces)

Instructions

• Over medium heat; warm some oil in a big saucepan. (You are free to use any type of cooking oil)
• Add the lamb cubes and continue cooking them until they are evenly browned. (This process will take around 10 minutes. The lamb cubes can occasionally be turned with a spatula or a spoon.)
• Add the minced garlic and onion and stir-fry them together until they are tender. (This will take 5 minutes or more. To keep them from burning; stir them every so often.)
• For one more minute; add the ground cumin; coriander; turmeric; cayenne pepper; salt and black pepper. (This will allow the spices' taste and fragrance to come out.)
• Add the chicken or vegetable broth and bring it to a boil. (You can use homemade broth or stock; or you can use water and seasoning cubes.)
• Reduce the heat to low and simmer the stew for 1 hour; or until the lamb is tender. (You can cover the pot with a lid to keep the moisture and heat inside.)
• Stir in the chopped cilantro; parsley; and mint. (These herbs will add more freshness and color to the stew.)
• To serve; place a piece of pita bread in each bowl. Ladle the stew over the bread and serve immediately.
• To serve; place a piece of pita bread in each bowl. (You can toast the pita bread before tearing it into pieces if you want it to be more crispy.)
• Ladle the stew over the bread and serve immediately. (You can also garnish the stew with some more herbs or lemon wedges if you like.)