Aliter Haedinam sive Agninam Excaldatam (Stew of Kid or Lamb)

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Aliter Haedinam sive Agninam Excaldatam (Stew of Kid or Lamb)

Aliter Haedinam sive Agninam Excaldatam (Stew of Kid or Lamb) is a traditional Ancient Roman recipe for a classic stew of lamb with onion and coriander cooked in a spiced blend of stock and wine. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Stew of Kid or Lamb (Aliter Haedinam sive Agninam Excaldatam).

prep time

20 minutes

cook time

160 minutes

Total Time:

180 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Herb Recipes Lamb Recipes Vegetable Recipes Ancient Roman Recipes

Original Recipe

Aliter Haedinam sive Agninam Excaldatam (from Apicius' De Re Coquinaria) VIII, vi, 2

Aliter haedinam sive agninam excaldatam: mittes in caccabum copadia. cepam, coriandrum minutum succides, teres piper, ligusticum, cuminum, liquamen, oleum, vinum. coques, exinanies in patina, amulo obligas.

Translation

Stew of Kid or Lamb: Place choice cuts of meat into a pan. Add onions, finely-chopped coriander, ground pepper, lovage, cumin, stock, olive oil and wine. Cook, transfer to a stewing dish and thicken with starch.

Modern Redaction

Ingredients:

1.5kg (about) choice cuts of kid goat or lamb (leg, loin or rack)
1 onion, chopped
1/2 bunch of coriander (cilantro) leaves, chopped
1/2 tsp freshly-ground black pepper
1/2 tsp ground lovage seeds (or celery seeds)
1/2 tsp ground cumin seeds
250ml meat or vegetable stock
1 tbsp olive oil
120ml red wine
2 tsp cornflour (originally wheat starch would have been used)

Method:

Scatter the onions and coriander in the base of a braising dish. Season the meat with the black pepper, lovage (or celery) seeds and cumin then sit on top of the onions and coriander. Place in an oven pre-heated to 160°C and roast, uncovered, for about 30 minutes, or until lightly coloured.

At this point whisk together the stock, olive oil and wine. Pour around the meat, cover the pan and return to the oven. Cook for about 120 minutes, or until the meat is tender. Remove the meat from the pan and set aside to rest. Whisk the cornflour to a slurry with a little water then beat into the stock remaining in the pan. Place on the hob and simmer until thickened. Strain and serve to accompany the meat.

Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.