The Culinary Crescent by Peter Heine

Author:Peter Heine
Language: eng
Format: epub
ISBN: 9781909942264
Publisher: The Gingko Library
Published: 2018-11-03T16:00:00+00:00

Spinach and lamb stew

This recipe can be found in the medieval cookbook of al-Tujibi.

Take as much meat as you wish from a young, plump wether. Cut it into small pieces and wash carefully before placing it in a new (earthenware) pot. Add salt, olive oil, pepper, ground coriander seed and a small amount of finely chopped onion. Put the pot over a flame and shake it vigorously until the meat has browned all over and the juices have begun to run. Cover the meat with boiling water. Now take a bunch of spinach and select for preference the youngest, tenderest leaves. Put them in a clean, separate pan with a splash of water and put it over a flame. When it starts to boil, take it off the heat, drain and tip the spinach onto a plate. Mash it with the blunt side of a knife until it is finely chopped and has taken on the consistency of dough. When you can see that it is ready, add some herbs of your choice to it. Blend a lump of butter or other fat with chopped coriander leaves and peppermint and add this to the spinach. Now combine the meat and the spinach and let the pot simmer for a while longer over a low heat. To serve, decant the meat and spinach onto a large dish and crumble over some crumbled fresh goat’s or sheep’s cheese if you like.

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