Australian lamb tharid

Australian lamb tharid



Prep Time

20 mins 

Cook Time

40 mins


750g boneless Australian Lamb shoulder, cut into large chunks

2 tsp Baharat (mixed spices)

3 medium-sized onions, chopped

2 tsp ghee

2 garlic cloves, minced

2 cups of tomatoes, peeled and chopped

30ml tomato paste

2 medium-sized potatoes

1 medium-sized zucchini, cut into medium chunks

1 cup carrot, oblique

2 medium-sized eggplants, cut into medium chunks


Parsley leaves, to garnish


  • Melt ghee in a pressure cooker.
  • Add onions, garlic, and sauté until browned.
  • Add lamb, tomatoes, tomato paste, salt, and 1 tsp Baharat.
  • Close and cook for 25 minutes.
  • Next, add carrot, potato, eggplant, zucchini, salt, and 1 tsp Baharat.
  • Cook for another 15 minutes until the lamb is tender.
  • Garnish with parsley leaves and serve with Arabic bread or rice.


  • To ease the process of peeling tomatoes, immerse in boiling water until the skin shows cracks.
  • When each tomato looks about ready, remove, and immediately transfer it to a bowl filled with cold water.
  • Once the tomatoes have chilled, remove them, and peel the skins off with your hands.
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