It is almost Baqri Eid or Eid Ul Adha, and Thareed is the perfect Sunnah dish to present on this day.

Thareed or Tharid, is described in the authentic narrations as a dish made of barley bread sopped in a meat soup/stew which was eaten by the Prophet (SAW) and he praised the excellence of this type of meal. As the bread softens in the meat soup, it becomes tastier and easier to digest and this was particularly beneficial at that time, when bread was unleavened and made with flour which was more coarsely ground than it is today.

There are many variations of preparing it. It can include chickpeas, it can be made with chicken. This recipe is one I came across from Sayed Global Productions on Facebook It uses a leg of lamb and is a good alternative to the regular Roast Leg of Lamb served on Eid day in many homes. Serve it with roti or naan to mop up the rich gravy from this dish.

Thareed using Lamb

Ingredients
Approx 2kg leg of lamb
2 tsp salt
2 tsp chilli powder
1 tsp fine black pepper
1 tsp whole jeera (cumin)
1/2 tsp black peppercorns
6 cloves
2 sticks cinnamon
3 elachi (cardamom) pods
1 Tbsp garlic and ginger paste
1 Tbsp red chilli paste
1 finely chopped onion
1 finely chopped tomato
2 Tbsp fresh coriander and extra for garnish

Method
Put everything into a large pot. Top with 1,5 to 2 litres of water. Cover and bring to boil on high then lower the heat to medium and cook for about 2 hours till meat is tender. Top up the water a little as needed if it gets too dry. You will end up with a rich gravy that is delicious to dip your roti or bread into.