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

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

Aliter Haedinam sive Agninam Excaldatam (Stew of Kid or Lamb, Another Way) is a traditional Ancient Roman recipe for a classic stew of spiced lamb with onion and coriander cooked in a 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, Another Way (Aliter Haedinam sive Agninam Excaldatam).

prep time

20 minutes

cook time

180 minutes

Total Time:

200 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, 3

[Aliter haedinam sive agninam excaldatam] <agnina> a crudo trituram mortario accipere debet, caprina autem cum coquitur accipit trituram.

Translation

Stew of Kid or Lamb, Another Way: Prepare lamb meat with the seasonings [as above] before cooking. Goat meat, however, should receive the ground seasonings during cooking.

Modern Redaction

Ingredients:

1.5kg (about) choice cuts of 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:

Rub the black pepper, lovage and cumin seeds all over the meat. Place in a dish, scatter over the onion and coriander leaves then cover and set aside to marinate for 20 minutes. After this time, take out the lamb, set any loose onion and coriander in the base of a braising dish and set the lamb on top. 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.