World Flavors Cookbook

Babylonian Lamb and Beet Stew

A direct reconstruction of a Yale tablet recipe — lamb browned in fat, simmered with onion, leek, arugula, coriander, cumin, and beets until deeply flavored.

Cuisine: Ancient World

Ingredients

• 600g lamb, diced
• 3 tbsp sheep fat or clarified butter
• 1 tsp salt
• 250ml beer (ale or dark)
• 500ml water
• 1 large onion, chopped
• 1 bunch arugula, chopped
• 2 leeks, sliced
• 1 tbsp fresh coriander, chopped
• 1 tsp cumin
• 2 medium beets, diced

Instructions

1. Heat fat in a heavy pot.
2. Brown lamb in batches. Season with salt.
3. Add beer and water. Bring to a simmer.
4. Add onion, arugula, leek, coriander, and cumin.
5. Simmer covered 45 minutes.
6. Add diced beets.
7. Continue cooking 30-45 minutes until lamb and beets are tender.
8. Adjust salt.