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Qatari Thareed (Lamb and Vegetable Stew with Flatbread)

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Qatari thareed lamb and vegetable stew spooned over torn flatbread in a shallow serving bowl.
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Thareed is a beloved Qatari and Gulf dish in which tender lamb and vegetables are served over pieces of thin flatbread that soak up the fragrant broth.

This home-style version builds flavor by browning the lamb with onion and spices, then simmering it with tomato, potato, carrot, and zucchini until the broth is rich and the meat is tender.

Tear the flatbread into irregular pieces and add it just before serving so it absorbs the stew while retaining a little texture.

Serving Suggestions

Serve warm in shallow bowls with extra broth, lemon wedges, and a simple cucumber salad.

Qatari thareed being ladled over torn flatbread beside a pot of lamb stew.

Recipe Notes

The stew keeps refrigerated for up to 3 days. Reheat the lamb and vegetables separately from the bread, adding fresh bread at serving time.

Qatari thareed lamb and vegetable stew spooned over torn flatbread in a shallow serving bowl.

Qatari Thareed (Lamb and Vegetable Stew with Flatbread)

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A fragrant Qatari lamb and vegetable stew served over torn flatbread that soaks up the broth.
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Qatari
Calories: 675
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Lamb stew
  • 2 tbsp olive oil divided
  • 2 lb lamb shoulder cut into 1 1/2-inch cubes
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • 1 can diced tomatoes 14.5 oz / 411 g
  • 4 cups lamb or chicken broth low-sodium
  • 2 medium russet potatoes peeled and chunked
  • 2 medium carrots cut into thick slices
  • 2 medium zucchini cut into thick half-moons
  • 1 tsp kosher salt or to taste
To serve
  • 4 pieces thin Arabic flatbread torn into pieces
  • 1 medium lemon cut into wedges
  • 2 tbsp chopped fresh cilantro

Equipment

  • Large Dutch oven
  • Chef’s knife
  • Wooden spoon
  • Ladle

Method
 

Brown the lamb:
  1. Heat half the oil in a Dutch oven over medium-high heat. Brown the lamb in batches, then transfer it to a plate.
  2. Add the remaining oil and cook the onion for 5 minutes. Stir in the garlic, cumin, coriander, turmeric, and cinnamon for 30 seconds.
Simmer the stew:
  1. Return the lamb to the pot and add the tomatoes and broth. Bring to a simmer, cover, and cook for 55 minutes.
  2. Add the potatoes, carrots, zucchini, and salt. Cover and simmer for 30 to 35 minutes, until the lamb is tender and the vegetables are cooked through.
Assemble thareed:
  1. Taste the stew and adjust the salt. Arrange the torn flatbread in shallow bowls.
  2. Ladle the lamb, vegetables, and broth over the bread. Finish with cilantro and lemon wedges, then serve immediately.

Nutrition

Calories: 675kcalCarbohydrates: 58gProtein: 42gFat: 31gSaturated Fat: 11gCholesterol: 116mgSodium: 910mgFiber: 7gSugar: 9g

Notes

  • Use thin flatbread so it softens quickly without turning gummy.
  • Keep the bread separate until serving if leftovers are expected.

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