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What it doesn't say is the order of addition. I'd start with the fat, seal the lamb and remove, then sweat the onion, leek and shallot, then add the garlic, then add the lamb back, add the water and barley cakes (sort of dumpling?), season with salt and simmer for 1 1/2 - 2 hrs. In fact this is not a million miles from the lamb stew with pearl barley that my mother used to make, though that also had carrots in it.
The Elamite broth has sheep's blood in it.apologies twice over to any Jewish readers!
Obviously they did not know any better back then.The Elamite broth has sheep's blood in it.
Guess they weren't as friendly towards Jews as you @exchemist...
The Elamite broth has sheep's blood in it.
Guess they weren't as friendly towards Jews as you @exchemist...
Good point! According to Jewish tradition, Abraham hadn't been born yet.Just a thought, were there Jews around 4000 years ago?
Milk is a great meat tenderizer
So is a wooden mallet.
Thanks ! As a retired chef ( 3rd gen in my family,) I used those thingies more than once
Very handy
Although if I were making a Bolognese, it would be a little hard to tenderize the meat with a mallet, so I'd stick to a more traditional method
Like milk
Worry not....I've no heavy cream sauce joke to make.I'd eat that but maybe i would use a red wine in place of the milk
Sounds like it could be sunday lunch