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Wednesday, November 30, 2016

OLIVO WITH 13TH CENTURY RECIPE FOR FRIED LAMB

harvesting olive trees
Photo from: dimitris kapsalis 
olive tree. This was introduced by the 8th C BC into Spain with the grape vine by the Phoenicians. It existed in Murcia and Andalusia but not in northern Spain. There were few in Castile until the 14th C. The Arabs augmented the number of olive grooves during their occupation of southern Spain between 711-1492. Don Quijote talks about the "echos" of the Andalusian olive trees. See aceituna and aceite de olivo. [Castro. Alimentación. 1996:238; and Cervantes. 1947:CH XIII]
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ANOTHER  DISH FRIED IN A PAN ADAPTED FROM MARIN’S TRANSLATION OF IBN RAZĪN’S FADALAT, SEC 2, 
CH 2, #24 OTRO PLATO FRITO EN LA OLLA, p 164  
  
Boiling Lamb
Photo by: Lord-Williams

Ingredients

2 lbs lamb with fat and suet
salt to taste

1 tbsp olive oil
½ tsp white pepper
1 tbsp ginger

1 tsp coriander
2 medium onions

1 tsp murri 
enough water to cover


Fried Lamb Garnished with Herbs and a Slice of  Orange
With Lime and Vinegar Sauce
Photo by: Lord-Williams

Garish:

½c lime and vinegar or other citrus fruit or other fresh acid juice

Preparation

Select fatty lamb meat with suet. Cut selected pieces, wash and place the meat in a pan with the rest of the ingredients. Slow bring to a boil uncovered. Reduce heat and simmer until liquid evaporated. Turn meat to brown on all sides. Remove from heat and serve in a platter. 

Pour lime vinegar or juice over the meat before serving.

Enjoy,if it be the almighty Gods will.


MARIN’S TRANSLATION
OF IBN RAZĪN’S FADALAT, SEC 2, CH 2, 
#24 OTRO PLATO FRITO EN LA OLLA, p 164    






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