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Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 lb 3 oz lamb on the bone, cut into large pieces
• 3 to 4 sheets khubz raqaq (or other thin flatbread), torn into pieces
• 2 potatoes, peeled and quartered
• 2 carrots, cut into chunks
• 2 courgettes, cut into chunks
• 1 piece butternut squash (about 10½ oz), peeled and cut into chunks
• 1 aubergine, cut into chunks (optional)
• 2 onions, chopped
• 3 cloves garlic, crushed
• 1 tbsp chopped fresh ginger
• 2 tomatoes, chopped
• 2 tbsp tomato paste
• About 1½ qt boiling water
• 1 tbsp Qatari bzar spice blend (or baharat)
• 1 tsp ground turmeric
• 2 dried black limes (loomi), pierced
• 1 cinnamon stick
• Salt and black pepper, to taste
• Chopped fresh coriander, to serve
• 2 tbsp vegetable oil

Method

1. Heat the oil in a large pot over medium-high heat. Brown the lamb pieces for 6 to 8 minutes, then remove and set aside.
2. Add the onions to the pot and cook for 5 minutes until soft. Stir in the garlic, ginger, bzar and turmeric and cook for 1 minute.
3. Stir in the tomato paste and chopped tomatoes and cook for 3 minutes.
4. Return the lamb, add the dried limes and cinnamon stick, and pour in enough boiling water to cover by about 1¼ in. Season with salt and pepper, bring to the boil, then simmer, partly covered, for 1 hour.
5. Add the potatoes, carrots and squash and simmer for 20 minutes. Add the courgettes and aubergine, if using, and simmer for 15 minutes more, until the lamb and vegetables are tender. Remove the cinnamon stick and dried limes and adjust the seasoning; the broth should be rich and soupy.
6. Line a wide serving dish with the torn flatbread. Ladle over plenty of broth so the bread soaks and softens, then arrange the lamb and vegetables on top. Scatter with coriander and serve immediately.

Total: 2 h 15 min

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).