Tharid Emirati Lamb Stew
Ingredients
- ¼ cup canola oil
- 3 lb. bone-in lamb shoulder, trimmed and cut into 3″ pieces
- 2 tbsp. bzar (Emirati spice mix)
- 5 whole cloves
- 2 chiles de árbol, stemmed
- 1 large yellow onion, thinly sliced lengthwise
- 6 cloves garlic, minced
- 1 4″ piece ginger, peeled and minced
- 1 tbsp. ground cumin
- 1 tsp. freshly ground black pepper, plus more to taste
- ¼ tsp. ground cardamom
- 4 plum tomatoes, quartered lengthwise
- 2 bay leaves
- 15 baby Yukon Gold potatoes
- 2 medium carrots, peeled and halved crosswise
- 2 small zucchini, halved crosswise
- 2 large Italian frying peppers, quartered lengthwise
- Kosher salt, to taste
- 4 12″ pieces roti flatbread, toasted
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