|Cañada Real Soriana Occidental(Royal Sheep Path in Eastern Soria)|
Photo from: Peluchines
mutton, ram. This was one of the preferred meats in Al-Andalus. In Christian Spain it was the most common and the most consumed. The meat is divided into several cuts and pieces: breast, steaks, legs, neck, loin, flank, stomach, hooves, blood and entrails. By the 10th C, at least, legs of lamb were sold in the markets of León. Villena, in the 15th C, describes how to carve different cuts of lamb: breasts, ribs, backs, legs, neck, lion, flank, feet, heat, tripe, innards how to carve each of these. A special Christian dish was mutton roasted whole stuffed with small birds. [Benavides-Barajas. Nueva-Clásica. 1995:239; Sánchez-Albornoz. 2000: 39; Tapiello. 1994:137; and Villena/Calero. 2002:22b; 33b-35b]
ROASTED RAM WITH FENNEL AND ONION ADAPTED FROM HUICI'S TRANSLATION OF ANÓN AL-ANDALUS #219 PLATO DE “AUḤAŠA DE CARNERO GORDO, p 135
For 4 persons
2 tbsp murri
2 tbsp olive oil
1 tbsp rue leaves
1 tbsp cilantro
½ tsp cinnamon
½ tsp pepper
½ tsp cumin
1 garlic clove
1 fennel bulb
1 lb mutton
salt to taste
|Adding the Breadcumb Topping|
Photo by: Lord-Williams
1 c breadcrumbs
1 tbsp lavender
1 tsp cinnamon
1 tsp pepper
Cut the meat up into small pieces.
PREHEAT OVEN TO 325ºF/160ºC
Chopped cilantro and rue leaves. Grind cinnamon, pepper and cumin. Mash garlic. Chop the onion and fennel together mashed garlic. * Mix all these ingredients together with vinegar, 1 tbsp oil and murri. Chop the meat into small pieces and mix it with the onion, fennel mixture.
|A Delicious Surprise for the Palate!|
Photo by: Lord-Williams
Spread 1 tbsp olive oil over the surface of an earthenware dish. Cover this with the onion-meat mixture. Roast in oven for ½ hr.
Prepare breadcrumbs.* Beat eggs and mix with breadcrumbs.*
Remove the meat from the oven and mince ½ c of the meat. Mix this with the breadcrumbs and over the dish with them. Roast 15 minutes or until the coating solidifies and browns.
Sprinkle with lavender, Chinese cinnamon and pepper, and serve.
 Huici marks this word as sic. The Arabic word ausāţ refers to rolled up like canapes in a bread filling. Although there is not mention to rolling the meat in the bread it could have something to do as the final step in roasting, which consists of covering the dish with a breadcrumb mixture with some of the meat.
 Starred procedures can be performed in a food processor or thermomix.
 See blog titled almorí published August25, 2011 for recipe.