Habeet II (Spiced Stewed Lamb)

Page 230

Cuisine: Middle Eastern | Course Type: Main Courses

(1 review)

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Recipe Reviews

Not very spicy, but we like spicy food. I browned the meat, adding the baharat spice mix in the last batch, rather then follow the instructions exactly. The last time I didn't fry the spices, the family said the spices tasted "raw" in the finished dish.
Made it with beef, as lamb would have been too expensive.

(edited 19th November 2011) (0) comment (0) useful  

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