Habeet is a hearty stewed lamb dish served with Arab flatbread and on a bed of rice. The ingredients and method are simple enough, keeping in mind that many minor variations exist in different parts of Iraq. Noomi basra, or dried limes (aka black lime), are essential to the recipe. This is a classical sampler to the rich cuisine heritage of Iraq.
3 Tbsp oil
1.5 kg lamb meat on bone
3 onions, cut into wings
2 large tomatoes, cut into wedges
4 noomi basra
2 bay leaves
2 maggi cubes
2 heaped tsp mixed Arabic spice
1 heaped tsp Madras curry
1/4 tsp chili powder
1 1/2 tsp salt
1/2 tsp black pepper
2 lemons, juice
On medium high heat, saute the onions and the noomi basra in the oil until the onions have begun to wilt but are yet uncolored.
Add the stock cubes, tomato wedges, bay leaves, spice mix, madras powder, chili powder, and black pepper; stir.
Add the meat pieces, add boiling water until covered by 2 centimeters.
Bring to boil, lower temperature to a simmer, cover.
Cook for 1 1/2 hours.
Add the lemon juice and salt.
Simmer covered another half hour.
Serve on a bed of rice, with the sauce on the side.