Iraqi Lamb and Flatbread Stew

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A beloved Iraqi comfort dish, tashreeb layers torn flatbread under a richly spiced lamb broth thickened with chickpeas. The bread softens just enough to soak up the savory broth while still holding its shape, finished with deep caramelized onions and a squeeze of lime.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 42 gCarbs
• 5 gFiber
• 6 gSugar
• 36 gProtein
• 780 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 14 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the lamb base

• 2 lbs (900 g) lamb shanks or bone-in shoulder pieces
• 2 tbsp ghee
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 ripe tomatoes, grated
• 1 tbsp tomato paste

For the spice broth

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1 cinnamon stick
• 1 dried lime (loomi), pierced (optional)
• 1 1/2 tsp fine sea salt, plus more to taste

For assembly

• 8 cups (2 L) water or low-sodium lamb stock
• 1 cup (160 g) cooked chickpeas, drained
• 3 to 4 Iraqi flatbreads (khubz) or samoon loaves, torn into 2-inch pieces
• 1 large yellow onion, thinly sliced
• 2 tbsp ghee, for the onions
• Fresh flat-leaf parsley, chopped
• Lime wedges, to serve

Directions

1. Pat the lamb pieces dry and season lightly with salt. Heat 2 tbsp ghee in a heavy pot over medium-high and sear the lamb on all sides until deep golden, about 8 minutes total. Transfer to a plate.
2. Reduce heat to medium. In the same pot, cook the chopped onion, stirring often, until soft and golden, 6 to 7 minutes. Add garlic and cook 1 minute until fragrant.
3. Stir in the grated tomatoes and tomato paste and cook until the mixture reduces into a thick, darkened paste, about 5 minutes, which deepens the final broth.
4. Add cumin, coriander, turmeric, cinnamon, cardamom, the cinnamon stick, dried lime, and salt. Toast 30 seconds, then return the lamb to the pot.
5. Pour in the water and add the chickpeas. Bring to a boil, skim any foam, then reduce to a gentle simmer. Cover and cook 2 to 2.5 hours, until the lamb is fork-tender and falling from the bone.
6. Lift out the lamb and let cool slightly. Strain the broth into a clean pot, discard the dried lime, and skim excess surface fat. Shred the lamb meat, discarding bones and large pieces of fat.
7. While the broth rests, heat 2 tbsp ghee in a skillet and caramelize the sliced onion over medium-low until deep mahogany, 12 to 15 minutes.
8. Spread the torn flatbread across a wide serving dish or individual bowls. Top with the shredded lamb and chickpeas, then ladle the hot broth over the bread.
9. Let stand 3 to 4 minutes so the bread absorbs the broth without disintegrating. Spoon the caramelized onions on top, scatter parsley, and serve immediately with lime wedges.

Cook’s Notes

• Authentic Iraqi tashreeb uses khubz tannour or samoon; thin pita works in a pinch but stays softer and breaks down faster in the broth.
• Toast the spices briefly in the oil before adding liquid to bloom their aromatics and deepen the final flavor.
• Do not over-saturate the bread. Pour the broth, then wait 3 to 4 minutes so the bread softens into a thick, spoonable texture rather than dissolving into porridge.
• A small pinch of sumac or a few drops of loomi liquid stirred into the broth at the end adds the bright, tangy note traditional to Iraqi home cooking.
• Left-over shredded lamb can be stirred back into the broth to serve the next day, when the flavors will have melded and deepened even further.

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