Soups & Stews > Medieval > Stewed Mutton >
1-1/2 LBS boned lamb
1/4 C parsley
2 medium onions, chopped fine
3/4 C wine
2 TBS vinegar
1 tsp. pepper
1/2 tsp. cinnamon
1 tsp. salt
3 threads of saffron
1/2 C water
Before de-boning the lamb, roast in a 350-degree F oven for about one hour. Cool, and then chop meat into bite-sized pieces. Reserve the juice. In a large cooking pot, combine the remaining ingredients (including lamb juice). Add enough water to cover ingredients, and to cook the meat. Cover and simmer for about thirty minutes. Serve hot.
Suggestion: Serve over hot-cooked white rice.
Similar Recipes:
Bangaou (Chadian lamb stew)
Bonava (Mauritanian lamb stew)
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Kharcho (Russian Lamb Soup)
Leksour (Mauritanian lamb stew with pancakes)
Thareed Laham (Emirian lamb stew with flatbread)
Tharid (Qatari lamb & chickpea stew)
Related Link:
Food Fare Culinary Collection: Medieval Cuisine
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