Tharid – Gluten-free version

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
2. 2
   Add the onion and fry, stirring, until the onion turns golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the lamb pieces and fry 5 minutes, until browned on all sides.

   ⚙ Adding to the hot fat and fryingStove
2. 5
   Add the cumin, turmeric, cinnamon and black pepper and stir.
3. 6
   Add the carrot, potatoes, tomatoes and stock and bring to a boil.

   Stove
4. 7
   Turn down the heat, cover and simmer 60–70 minutes, until the meat is tender.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 8
   Tear the bread into pieces.
6. 9
   Arrange the bread in the bottom of deep serving bowl and pour the stew with its sauce over it.

   Serving bowlLadle
7. 10
   Sprinkle the cilantro on top.