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lamb Roast Badî'i


This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Lamb Roast Badî'i. Take a plump, cleaned lamb, whose opening is narrow. Then take the meat of another lamb and cut it in small pieces and put it in the pot with salt, pepper, coriander, saffron, cinnamon, lavender and oil. Put it over a moderate fire until it is done. Then add tender meat, eggs, grated crumbs and whatever spices are wanting and fill inside of the [first] lamb with all this and place it in a heated tannur, as in the preceding, and when it is done, take it out. If the lamb is very small, put it in a tajine, as has been explained before.

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