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Thareed Laham

by Nazreen Ebthisam
written by Nazreen Ebthisam 8.4K views
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Thareed Laham

Thareed Laham is a traditional dish from the United Arab Emirates, also found in other Arab and Turkish cuisines. I usually simmer lamb with aromatic spices like cumin, coriander, and cinnamon, along with onions, garlic, and tomatoes. I also add vegetables such as potatoes, carrots, and zucchini to enhance the stew’s texture and flavor. This rich, comforting dish is especially popular during Ramadan and on special occasions.
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Thareed Laham

Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • Mutton - 500g
  • Fresh Khubus - 7 (big, shredded)
  • Bay Leaf - 1
  • Cardamom - 2
  • Cinnamon - 1"
  • Clove - 2
  • Dry Lemon - 1
  • Onion - 1 (big, cubed)
  • Ginger Garlic Paste - 1 tbsp
  • Green Chilli - 2
  • Tomato - 1 (big, cubed)
  • Potato - 1 cup (cubed)
  • Carrot - 1 cup (cubed)
  • Brinjal - 1 cup (cubed)
  • Zucchini - 1 cup (cubed)
  • B'zar Spice Mix - 1 tbsp
  • Paprika Powder - 1 tbsp
  • Cumin Powder - 1 tsp
  • Turmeric Powder - 1/2 tsp
  • Pepper Powder - 1 tsp
  • Tomato Paste - 2 tbsp
  • Salt - as required
  • Coriander Leaves - handful
  • Oil - 3 tbsp
  • Ghee - 3 tbsp
  • Boiling Water - as required

Instructions

  1. Heat oil and ghee, add the whole spices and sauté for a minute. Add onion, ginger garlic paste and green chillies. Sauté and cook for 5 minutes. Add tomato and continue to cook till soft and mushy.
  2. Add all the spice powders, salt, tomato paste, dry lemon and mix well. Cook for 2 - 3 minutes. Add mutton and mix till the spices coats well on it. Add enough boiling water and cook covered till the mutton is soft and tender. Add coriander leaves and mix.
  3. Add vegetables and cook for 5 more minutes, the veggies shouldn't be over cooked, it must stay crunchy. Check salt and adjust it accordingly.
  4. Add the shredded khubus and mix well. Cover and cook on low flame till the gravy thickens and khubus has been soaked well.