Tharid with homemade chicken stock

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

For the Fried onion

1. 4
   Heat the olive oil in a pot over medium heat.

   StovePot
2. 5
   Add the onion and fry, stirring, until the onion turns golden.

   Stove

   💡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. 6
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   Stove

   💡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. 7
   Add the lamb pieces and fry 5 minutes, until browned on all sides.

   Stove
2. 8
   Add the cumin, turmeric, cinnamon and black pepper and stir.
3. 9
   Add the carrot, potatoes, tomatoes and stock and bring to a boil.

   Stove
4. 10
   Turn down the heat, cover and simmer 60–70 minutes, until the meat is tender.

   StoveLid
5. 11
   Tear the bread into pieces.
6. 12
   Arrange the bread in the bottom of deep serving bowl and pour the stew with its sauce over it.

   Serving bowlLadle
7. 13
   Sprinkle the cilantro on top.