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     Title: Babylonian Lamb Stew With Beets
Categories: Stews
     Yield: 2 Servings

     1 lb Leg of mutton or lamb; diced
   1/2 c  Rendered sheep fat
   1/2 ts Salt
     1 c  Beer
   1/2 c  Water
     1 sm Onion; chopped
     1 c  Arugula; chopped
     1 c  Persian shallots or
          - spring onions
   1/2 c  Fresh cilantro; chopped
     1 ts Cumin
     1 lb Fresh red beets; peeled and
          - diced
   1/2 c  Leek; chopped
     2 cl Garlic

MMMMM--------------------------GARNISH-------------------------------
     2 ts Dry coriander seed
   1/2 c  Cilantro; finely chopped
   1/2 c  Kurrat or ramps (wild
          - leek); finely chopped

 Heat the fat in a pot wide enough for the diced lamb to spread in one
 layer.

 Add lamb and sear on high heat until all moisture evaporates.

 Fold in the onion, and keep cooking until it is almost transparent.

 Fold in red beet, arugula, cilantro, Persian shallots, and cumin.
 Keep on folding until the moisture evaporates and ingredients emit a
 pleasant aroma.

 Pour in the beer. Add water. Give the pot a light stir. Bring the pot
 to a boil.

 Reduce heat and add leek and garlic that you crush in a mortar.

 Let the stew simmer until the sauce thickens after about 1 hour.

 Chop kurrat and fresh cilantro and pound it into a paste using a
 mortar.

 Ladle the stew into plates and sprinkle with dry coriander seed and
 the kurrat and cilantro paste. The dish can be served with steamed
 bulgur and naan-bread.

 Recipe by Anonymous, 1730 BCE

 Recipe FROM:
 <https://babylonian-collection.yale.edu/about/babylonian-cooking>

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