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| Tharid |
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| Tharid (Sareed) |
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| Tharid Dishing Out |
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| Tharid Dishing Out |
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| Bread At Bottom of Serving Bowl |
Ingredients:
- Mutton/Lamb boneless 1 kg
- Chickpea (Kabuli Channa) 250g
- Olive oil/ Canola oil 1 cup
- Butter 1 tablespoon
- Eggs (optional), unbeaten, 2-3
- Onion chopped 2
- Tomatoes (optional) chopped 2
- Ginger paste (optional) 1 teaspoon
- Garlic paste (optional) 1 teaspoon
- Lemon juice 2-3 teaspoon
- Fresh Parsley/Celery/ Coriander leaves for garnish
- Bread (Roti/Chapati) 8
- Water 2 glass
- Salt to taste
- Black pepper 2 teaspoon
- Coriander powder 2 teaspoon
- Paprika powder 1/2 teaspoon
- Pimento powder 1 teaspoon
- Cardamom green powder 1/2 teaspoon
- Cumin powder 1 teaspoon
- Caraway whole 1 teaspoon
- Honey 1 table spoon
- Saffron 10 threads
Procedure:
- Soak chickpea in enough water and 2 teaspoon of baking soda for 8 hours.
- Now boil chickpea in enough water and keep aside aside.
- Fry onion in oil till golden.
- Now add ginger garlic paste , tomatoes, spices , honey and lemon juice, fry for 3-5 minutes.
- Now add mutton and fry for 3-5 more minutes on high flame, then cook on low flame till meat is tender. Add some water if needed. ( add unbeaten eggs during cooking after 10-15 minutes, if using).
- Add boiled chickpea and butter , cook for 5-10 minutes.
- Now add 2 glass of water to make thin gravy (shorba/meat broth) and cook on simmering heat for 15 more minutes.
- Garnish with Parsley leaves.
- Delicious Tharid Curry is ready to serve.
- In a serving bowl place pieces of bread at bottom , pour gravy over it and then chickpea and meat at top and serve.
- You can separate meat and chickpea from gravy for your convenience earlier after cooking and before serving.
