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Delight in the authentic flavors of Yemeni Thareed, a cherished dish where succulent lamb and garden vegetables are slow-simmered in a fragrant, spiced broth, then generously ladled over torn flatbread. This deeply satisfying meal is ideal for gathering loved ones around the table.
Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb cubes and sear until browned on all sides, about 8-10 minutes. Remove the lamb and set aside.
Reduce heat to medium. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic, ground cumin, ground coriander, and turmeric powder, cooking for 1 minute until fragrant.
Return the seared lamb to the pot. Stir in the diced tomatoes (undrained) and beef broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 60 minutes, allowing the lamb to tenderize.
Add the carrots and potatoes to the pot. Continue to simmer, covered, for another 20-25 minutes, or until the vegetables are tender and the lamb is very soft. Stir in 1/2 cup of fresh cilantro, salt, and black pepper.
To serve, place torn pieces of Yemeni flatbread into individual serving bowls. Ladle the hot lamb and vegetable broth generously over the flatbread, ensuring the bread soaks up the liquid. Garnish with extra fresh cilantro before serving immediately.
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