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Aliter haedinam sive agninam excaldatam (Lamb Stew)
Aliter haedinam sive agninam excaldatam (Roman Lamb Stew) is a traditional Ancient Roman recipe for a lightly-spiced stew of diced lamb that would have been served with bread and lentils. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Aliter haedinam sive agninam excaldatam.
prep time
20 minutes
cook time
130 minutes
Total Time:
150 minutes
Serves:
4
Rating: 
Tags : Lamb RecipesAncient Roman Recipes
Original Recipe
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
Put pieces of kid or lamb in the stew pot with chopped onion and coriander. Crush pepper, lovage, cumin, and cook with broth oil and wine. Put in a dish and tie with roux.
Ingredients:
900g neck or breast of lamb
1 small onion, finely chopped
1 tsp
coriander seeds
a pinch each of pepper,
lovage seeds (or celery seeds) and cumin
1 tsp
liquamen (or Nam Pla)
1 tbsp olive oil
1 tbsp red wine
1 tbsp cornflour [though the original recipe would have used flour roux]
Method:
Cut the lamb into 2cm cubes and gently fry in oil. Meanwhile grind the onion and the spices together is a pestle and mortar. Mix the liquamen, olive oil and wine into this to form a paste.
Add this paste to the meat and fry for a minute or so. Add some water (about 100ml) to this and simmer gently for about two hours until the meat is tender (remember to check the liquid level and add more as needed).
When the lamb is essentially done mix the cornflour with a little water and add this to the stew to thicken it. Serve immediately.
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.
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