Entree: Iraq – Kurdish Iraq – تشريب ➤ Tashrīb (A hearty bread-and-broth stew of shredded flatbread topped with slow-cooked lamb and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 2 bone-in lamb shanks, approx. 12 oz (340 g) each
- 1 lb (450 g) lamb shoulder, boneless, cut into 1–1.5 in (2.5–3.8 cm) pieces
- 1 large onion, sliced — about 8 oz (225 g)
- 3 cloves garlic, minced
- 2 medium tomatoes, diced — about 8 oz (225 g)
- 3 tbsp (45 g) tomato paste
- 4 cups (960 ml) lamb or beef stock
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (2 g) baharat or allspice blend
- 1 cinnamon stick
- 1 bay leaf
- Salt and black pepper to taste
- Juice of 1 lemon — about 2 tbsp (30 ml)
- 1/4 cup (15 g) chopped fresh parsley
- 6 pieces flatbread (pita, lavash, or similar)

Instructions

1. Heat 1 tbsp (15 ml) olive oil in a heavy pot over medium-high heat. Season the lamb shoulder pieces and shanks with salt and pepper. Brown the lamb in batches until deeply caramelized, about 6–8 minutes per batch; remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil, then sauté the sliced onion until soft and golden, about 8 minutes. Add the garlic and cook 1 minute more.
3. Stir in the diced tomatoes and tomato paste; cook 3–4 minutes until tomatoes begin to break down. Add turmeric, coriander, cumin, cinnamon, baharat, and stir until fragrant.
4. Return browned lamb to the pot along with the cinnamon stick and bay leaf. Pour in the stock to cover the meat. Bring to a simmer, then reduce heat to low and cover. Cook gently for 1.5–2 hours until the meat is very tender and falling from the bone.
5. Remove the shanks, strip the meat from the bone and shred; return shredded meat to the pot. Adjust seasoning with salt, pepper, and lemon juice. If the broth is too thin, simmer uncovered to reduce slightly.
6. Tear the flatbreads into large pieces and arrange in shallow bowls or a large serving platter. Spoon generous amounts of shredded lamb and hot broth over the torn bread so it soaks through.
7. Sprinkle chopped parsley over each serving and serve immediately with extra lemon wedges on the side.