Thareed, A dish of Bread and Meat Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Gently bring the olive oil up to temperature, ensuring that it does not start smoking. Add the onions, garlic and ginger. Fry them until they turn lightly golden. Then add the spices and cook the mixture for a minute to remove the raw powdery taste of the spices.

Step 2

Then add the tomato puree and chopped tomato, along with salt and pepper to your taste and a little bit of water. Cook the mixture until the tomatoes have broken down to a paste and the oil starts to separate from the mixture.

Step 3

Then add the meat. Turn up the heat and cook and stir the mixture to render out the moisture from the meat and brown the pieces.

Step 4

Then add the boiling water and bring to a boil. Once the mixture is boiling, turn down the heat to low and cover the pan with a lid and cook the meat for 1 and 1/2 hours or until it is tender. Or you can use a pressure cooker.

Step 5

Be sure to adjust the amount of liquid in the stew by adding more boiling water if you need it. Once the meat is tender, add the yoghurt if you are using it and the gourd pieces and cook for a further 15 mins until they are soft

Step 6

Check the seasoning and once the stew is cooked, you can turn off the heat and garnish with chopped coriander and mint.

Step 7

Make a chapati/roti flat bread on a tava pan, or you can use a pitta bread. Break it up into pieces and place it in a serving bowl.

Step 8

Pour the Thareed stew on top and serve it hot.

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