Thareed

Before you start

• thin rgag bread if you can find it — a large flour tortilla dried out in a low oven is the honest substitute
• about two hours, most of it the pot’s

Ingredients

Serves 4 · dimmer marks are storecupboard

• 500glamb shoulder — cut into big chunks
• 3large flatbreads — rgag, or thin tortillas
• 300gpotatoes
• 400gcarrots, courgette and pumpkin
• 1onion
• 3tomatoes
• 1 tbspolive oil
• 3 tspbezar or baharat, turmeric and dried lime

Method

7 steps

1. chop · 12m

   Lamb into large chunks, vegetables into pieces big enough to survive an hour, onion sliced.

2. fry · 12m

   Brown the lamb hard in the oil in batches, then the onion and spices in the same fat.

3. simmer · 1h 20m walk away

   Tomatoes and water to cover, lid on, barely bubbling, until the lamb gives when pressed.

4. fold · 4m

   Potatoes and the harder vegetables in for the last thirty minutes, the soft ones for the last fifteen.

5. grill · 8m

   Meanwhile dry the breads out on a hot dry pan or in a low oven until they snap rather than bend.

6. fold · 4m

   Break the bread into a wide dish, ladle the broth over until it is soaked but not swimming, then the meat and vegetables on top.

7. rest · 5m walk away

   Five minutes before it goes to the table, so the bread finishes drinking. This is the whole dish, and cutting it short is the common mistake.