Aliter haedinam sive agninam excaldatam
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Original RecipeAliter haedinam sive agninam excaldatam (from Apicius' De Re Coquinaria)Aliter haedinam sive agninam excaldatam: mittes in caccabum copadia. cepam, coriandrum minutum succides, teres piper, ligusticum, cuminum, liquamen, oleum, vinum. coques, exinanies in patina, amulo obligas. TranslationPut pieces of kid or lamb in the stew pot with chopped onion and coriander. Crush pepper, lovage, cumin, and cook with broth oil and wine. Put in a dish and tie with roux. Ingredients:
900g neck or breast of lamb Method:Cut the lamb into 2cm cubes and gently fry in oil. Meanwhile grind the onion and the spices together is a pestle and mortar. Mix the Liquamen, olive oil and wine into this to form a paste. Add this paste to the meat and fry for a minute or so. Add some water (about 100ml) to this and simmer gently for about two hours until the meat is tender (remember to check the liquid level and add more as needed). When the lamb is essentially done mix the cornflour with a little water and add this to the stew to thicken it. Serve immediately. |
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