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Food Fare: Middle Eastern RecipesThareed Laham

Emirian lamb stew with flatbread

In a large cooking pot, combine lamb and water. Bring to a boil, removing foam as necessary. Continue boiling for about one hour, stirring occasionally. Strain lamb but reserve broth. Heat corn oil in a cooking pot; add onions and sauté until golden brown. Add the garlic; stir until fragrant. Add tomato paste, potatoes, carrots and tomatoes; stir to coat vegetables. Add lamb meat, reserved broth, bouillon cubes, Bzar, ground cinnamon turmeric, Loomi Aswad, curry powder, cardamom, chili powder and salt and black pepper to taste. Add more water if necessary to create a soupy consistency. Bring mixture to a boil; reduce heat to simmer and cook for about thirty minutes or until potatoes are tender. Add small squash and chopped cilantro; cook for another twenty to thirty minutes or until squash is tender. Remove lamb and vegetables from cooking pot with a slotted spoon and place in a bowl for later use. Layer some of the torn pita bread on the bottom of a deep-sided serving dish; ladle lamb and vegetable mixture on top with some of the broth. Repeat process with remaining pita bread, lamb, vegetables and broth. Garnish with extra chopped cilantro if desired. Serve.


*Note: Loomi Aswad (black lemon powder) is actually made from dried key limes. It is available at most Middle Eastern specialty shops or can be purchased online at Alibaba, Amazon, My Spice-Sage and World Spice Merchants, among others.


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