Thareed

Method

Heat oil in a large pot and brown the meat chunks on all sides, then remove and set aside. In the same pot, sauté sliced onions until golden, add tomato paste and cook for 2 minutes, then stir in the spices. Return the meat to the pot, add chopped tomatoes and stock, then simmer for 45-50 minutes until the meat is tender. Toast the torn flatbread pieces lightly in a separate pan with ghee until slightly crispy. Layer the bread pieces in a serving bowl, pour the hot meat stew and its broth over the bread, ensuring the bread absorbs the flavours, and serve immediately whilst the bread is still warm and holds its structure.