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Monday, June 17, 2013

CONDIMENTO WITH BOILED AND ROASTED LAMB RECIPE FROM THE 13TH CENTURY



Lamb Boiled and Seasoned
Photo by: Lord-Williams
condiment, dressing, seasoning. Fadālat includes a recipe for the most famous condiment in medieval times murri. See almoría, brazocitos and cabra. [ES: Lord. Fadalat. posted Jan 26, 08; Ibn Razīn/Granja. 1960:156:26:171:26:176:27 etc; and Fernández González. 1994:193]

BOILED AND ROASTED LAMB ADAPTED FROM FADALAT [156] OTRO PLATO

Ingredient

1 leg of lamb
salt to taste
1 tbsp oil
½ tsp pepper
1 tsp freshly ground coriander seed
1 sm chopped onion
1 tbsp murri[1]
1 tsp saffron

Preparation

Browned, Fresh from the Oven
Photo by: Lord-Williams
PREHEAT OVEN TO 360ºF/190ºC

Select the best parts of lamb, clean and place them in an iron casserole, fill it with water and add salt, oil, pepper, coriander seed, a little chopped onion, and murri naqi to taste and heat. When it is boiling color it with dissolved saffron if desired and when the meat is cooked, in about 20 minutes, put it in the oven to brown. Let cool and serve.

Fish murri is recommended if preferred instead of murri naqi.



[1] See blog titled almorí de pescado published August 26, 2011

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