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Thareed
Lamb and vegetables in a spiced broth poured over layers of thin regag bread — every quantity in grams, calories per serving.
540kcal32 gprotein90 minPrep
Per serving · 400 g
540
kcal
32 g
protein
54 g
carbs
22 g
fat
Prep: 90 minServes: 10Whole dish: 4000 gWhole dish energy: 5400 kcal
Ingredients
10
- 1 kg lamb on the bone, cut up1000 g
- 2 onions and 3 garlic cloves250 g
- ½ cup tomato paste130 g
- 2 tomatoes240 g
- ½ cup split chickpeas100 g
- 3 dried limes15 g
- Courgette, carrot, aubergine, potato and pumpkin800 g
- Regag flatbreads240 g
- ⅓ cup oil70 g
- Curry powder, bay, chilli, salt and pepper18 g
Whole dish: 4000 g
Method
- 1
Cut the vegetables: courgette in thick slices, aubergine in rounds, potato in cubes.
- 2
Fry the courgette and aubergine until coloured and drain them.
- 3
Brown the onion and garlic in the pot, then the lamb until it changes colour.
- 4
Add curry powder, spices, tomato paste, tomato and water; when the meat is half done add the chickpeas and dried limes.
- 5
Add the vegetables and cook ten minutes more; break the regag bread into a wide dish and ladle the broth, meat and vegetables over it.
Enjoy it
Log it in Fodi in one tap — a serving, half of one, or by the gram.
400 g · 540 kcal
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