Babylonian Lamb & Parsnip Stew
Directions
- 1Sear the lamb pieces until golden brown and set aside.
- 2Sear the lamb pieces until golden brown and set aside.
- 3Sear the lamb pieces until golden brown and set aside.
- 4Using the lamb drippings, create a thick sauce by adding cumin and coriander-infused flour.
- 5Using the lamb drippings, create a thick sauce by adding cumin and coriander-infused flour.
- 6Using the lamb drippings, create a thick sauce by adding cumin and coriander-infused flour.
- 7Add water to develop a paste-like texture.
- 8Add water to develop a paste-like texture.
- 9Add water to develop a paste-like texture.
- 10In a slow cooker, combine the remaining ingredients: parsnip, garlic, and mint.
- 11In a slow cooker, combine the remaining ingredients: parsnip, garlic, and mint.
- 12In a slow cooker, combine the remaining ingredients: parsnip, garlic, and mint.
- 13Pour the sauce over the ingredients in the slow cooker.
- 14Pour the sauce over the ingredients in the slow cooker.
- 15Pour the sauce over the ingredients in the slow cooker.
- 16Cook on low for 6 hours or more.
- 17Cook on low for 6 hours or more.
- 18Cook on low for 6 hours or more.
Ingredients
- 3 pieces mutton
- 3 pieces mutton
- 3 pieces mutton
- 1 cup water
- 1 cup water
- 1 cup water
- 2 tablespoons fat
- 2 tablespoons fat
- 2 tablespoons fat
- 1 cup samadu (wheat or flour)
- 1 cup samadu (wheat or flour)
- 1 cup samadu (wheat or flour)
- 1 tablespoon coriander
- 1 tablespoon coriander
- 1 tablespoon coriander
- 1 tablespoon cumin
- 1 tablespoon cumin
- 1 tablespoon cumin
- 4 cloves garlic
- 4 cloves garlic
- 4 cloves garlic
- 1 large suhutinu (parsnip)
- 1 large suhutinu (parsnip)
- 1 large suhutinu (parsnip)
- 1 handful mint
- 1 handful mint
- 1 handful mint
Equipment
slow cookerfrying panwooden spoontongs