Mozarabic Lamb Stew Recipe: Discover the Unique Flavors of 'Cordero Verde'

This week I bring you a recipe for lamb stew dating back to 1614, taken from a cookbook of the time. This recipe is characterised by its surprising flavour and smooth, juicy texture, achieved through traditional ingredients and techniques. It is a perfect choice for those exploring the gastronomy of ancient times and experiencing unique and authentic flavours. Without a doubt, this recipe for lamb stew from ancient cuisine will be a hit on your table and will allow you to transport yourself to another era through your palate.

Recently, while looking for information about the origin of Spanish cuisine and Tapas, I came across this Jewel of Spanish Gastronomy. Possibly a copy of another older cookbook. The "Libro del Arte de Cozina" is one of the first cookbooks published in my country (1614).

The Chef de Cuisine of King Felipe III de Las Españas, Diego Granado, shows a Palace kitchen of Arab origin adapted and modified to Christianity. Many ingredients from the Discovery of America had not yet arrived. It is a book full of surprises and unimaginable recipes. If you love cooking, I highly recommend it to you.

So the recipe I bring you today comes from this special recipe book; I hope you will like it.

Green lamb stew recipe

Ingredients (2 Serves)

1. 500 g leg lamb
2. 1 L water
3. 150 ml extra virgin olive oil
4. Salt to taste
5. 4 medium-sized onions
6. Four cloves of garlic
7. A bunch of parsley

1. 1/2 tsp black pepper
2. 1/2 tsp white pepper
3. 1 tsp ground ginger
4. 1 tsp ground coriander seed
5. 1 tsp ground cumin
6. The juice of one lemon
7. Lemon zest
8. 1 Cinnamon stick

Preparation

1. First, place the lamb's bone on a baking tray to toast it and bring out the flavours.

1. Now, put the chopped lamb in dice into a pot, add the water and a little salt and put it over medium heat.

1. Skim off the impurities that will come out in the first boil, and cook it for approximately 15 minutes.
2. Meanwhile, take a frying pan, and add a little oil to cover the base. (In the original recipe, they used pork fat in this step.)
3. Over medium heat, add the chopped onion and garlic.
4. Cook it for ten minutes or until it turns colour, and then add the chopped parsley.

1. Mix well and cook everything for another 5 minutes.

1. Now add the contents of your pan into the pot with the lamb and mix well.

1. In this step, the lamb has had to cook only with water alone for 15-20 minutes.
2. Place the toasted bone, which will help thicken the stew.

1. Add the zest of lemon and the spices mix. Cook for another 15 minutes altogether.

1. Add the lemon juice and more chop parsley in the last two minutes of cooking.

‍Now is the time to serve it.

I have chosen a clay pot that I think works great for it. Then I cooked some green beans and some basmati rice with saffron.

I hope you enjoy this recipe so old and representative of most Mozarabic Spain.

Have a Tasty Day!