Lamb stewed with cumin (Tangia) from Feast: Food of the Islamic World (page 148) by Anissa Helou

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ishie1013 on January 11, 2023

    I cooked this to the letter after success with a different recipe in this book, and it is absolutely awful. There's nothing to sauce out or stew the lamb other than it's own juices, and it does not produce enough for this to be anything but an overcooked tough burned mess. I had the burner on low, and 40 minutes short of the 1:15 cooktime, the smell became too much to ignore. While not totally burned, this was never going to return to tender or well cooked and it was a huge waste of a lamb leg. I cook well; I should have known not to follow this recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.