Tashreeb (Iraqi Lamb Stew over Torn Bread)

Instructions

1. Heat the oil in a large pot over medium-high heat and brown the lamb in batches for about 4 minutes per batch. Move it to a plate.
2. Cook the onions in the same pot over medium heat for 10 minutes until golden. Stir in the garlic, tomato paste, turmeric and baharat and cook for 1 minute.
3. Return the lamb to the pot with the tomatoes, dried limes, water and salt. Bring to a boil, skim off the foam, then cover and simmer for 1 hour 15 minutes, until the lamb is tender.
4. Add the potatoes and chickpeas and simmer for 20 minutes, until the potatoes are soft. Stir in the lemon juice and taste for salt.
5. If you like a firmer texture, toast the bread pieces in a 200°C (400°F) oven for 5 minutes. Spread them in a large wide bowl.
6. Ladle the hot broth over the bread until it is soaked but not mushy. Top with the lamb, chickpeas and potatoes and scatter with parsley. Serve at once with raw onion and pickles.

Tips

• Keep the broth separate from the bread until serving time. Pouring it in early turns the bread to paste.
• Chicken thighs can replace the lamb and cook in 40 minutes. Dried limes can be swapped for the juice of 1 extra lemon, though they give a deeper, earthier sourness.