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Pakistani Chicken Karahi
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Iraqi Tashreeb
Torn flatbread soaked in a rich lamb-and-chickpea stew with tomato, cardamom and dried lime — Iraq's soulful winter dish.
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15 minPrep🔥
1 hr 30 minCook🍽️
5Serves📊
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Ingredients
- 600g lamb shoulder, cubed
- 1 can chickpeas
- 2 onions, sliced
- 3 tomatoes, chopped
- 2 tbsp tomato paste
- 3 dried Persian limes (pierced)
- 5 cardamom pods
- 1 tsp turmeric
- 1 tsp coriander powder
- 3 tbsp oil
- 4 flatbreads, torn into pieces
- Salt
Instructions
- Brown lamb with onion in oil.
- Add tomato, tomato paste, dried lime, cardamom, turmeric and coriander.
- Add 1.5 litres water; simmer covered 60 min.
- Add chickpeas; cook 20 min more.
- Tear flatbread into deep plates.
- Ladle broth over to soak; pile lamb and chickpeas on top.
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Tara’s tips
- Dried Persian limes are essential — Middle Eastern shops.
- Plenty of broth — bread soaks it up.
Serving suggestions
- Eat with sliced onion on top.
Storage & reheating
Stew keeps 4 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
What are dried limes?
Limes dried in the sun until black-brown — give a unique earthy tang.
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