Habeet I

Habeet I

Stewed lamb

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg lamb shoulder, cut into 6 pieces on the bone
1 Loomi
or 1/2 lemon, thinly rinded
salt and freshly ground black pepper, to season
6 garlic cloves, chopped
125ml cider or malt vinegar

Method

  1. Place the lamb in a large saucepan and cover with cold water. Add the dried lime, pierced twice with a skewer, or the lemon rind.
  2. Bring slowly to the boil, skimming frequently as the froth rises. When well skimmed and simmering, add about 2 teaspoons salt, a good grinding of pepper, the garlic and vinegar.
  3. Cover and simmer gently for 2½–3 hours, or until the liquid is reduced to a thick sauce and the meat falls off the bones.
  4. Remove the bones and the lime or lemon rind. Serve on a platter with flat breads.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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