Roast Lamb Breast [literally
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Roast Lamb Breast [literally". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Roast Lamb Breast [literally, "flank"]. Pound a ratl of meat in a stone mortar and add the same amount of cut-up fat, a little onion and both cilantro and coriander and cheese ...[word illegible because of a worm hole, Huici Miranda writes; probably an adjective describing the cheese such as "fresh"]... and almonds, a large handful of shelled and pounded walnuts, and some murri naqî' to moderate its taste; add to it Chinese cinnamon, pepper, ginger and pound all this with the meat until it is mixed, and knead it until uniform. Then take a breast of plump ram and cleave it between the ribs and the meat, and fill it with the stuffing; then sew it up with gut or palm leaves and smear the breast with oil and dust it with ground starch. Hang it in a tannur and shut it, and when it is ready, take it out and present it: it is a good roast.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
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