Entree: Saudi Arabia – Najd – قرصان ➤ Qursān (Stewed meat and torn thin flatbread cooked together in a spiced Najdi broth)

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 1 hr 15 min

Additional 10 min

Total 1 hr 40 min

Ingredients

- 1 1/2 lb (700 g) lamb shoulder, bone-in, cut into 1½–2 in (4–5 cm) pieces
- 2 tbsp (30 ml) ghee or clarified butter
- 1 large onion, roughly chopped, about 8 oz (225 g)
- 6 cloves garlic, crushed, about 1.5 oz (45 g)
- 2 medium tomatoes, chopped, about 10 oz (300 g)
- 2 medium carrots, sliced, about 8 oz (225 g)
- 3 cups (710 ml) water plus 3 cups (710 ml) additional beef or lamb stock (total 6 cups / 1.4 L)
- 6–8 thin flatbread sheets (ruqaq or khubz-style), torn into bite-size pieces, approx. 8 oz (225 g) total
- 2 dried limes (loomi), lightly cracked (optional)
- 2 tsp (10 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (5 g) baharat or Arabic spice blend
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- 1/4 tsp (0.5 g) crushed red pepper flakes (optional)

Instructions

1. Heat the ghee in a large heavy pot over medium-high heat. Add the lamb pieces and brown on all sides, about 6–8 minutes. Remove and set aside.
2. In the same pot add the chopped onion and cook until softened and beginning to brown, about 6 minutes. Add the garlic and cook 1 minute until fragrant.
3. Stir in tomatoes, carrots, cumin, coriander, turmeric, baharat, salt, and black pepper. Cook 3–4 minutes to release the spices' aromas.
4. Return the lamb to the pot, add the water and stock, and add the dried limes if using. Bring to a boil, then reduce to a gentle simmer. Cover and cook until the lamb is very tender, about 1 to 1¼ hours.
5. Adjust seasoning with additional salt and lemon juice. If the broth is too thin, simmer uncovered 10–15 minutes to concentrate flavors.
6. Remove the pot from the heat. Layer the torn flatbread pieces over the stewed lamb, pressing them gently into the broth so they absorb liquid. Cover and let rest 8–10 minutes until the bread has softened and absorbed the sauce.
7. Stir gently to distribute the softened bread into the meat and broth. Serve hot, garnished with chopped cilantro and a sprinkle of crushed red pepper if desired.