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Posted to the SCA_recipes LiveJournal community. Soy sauce is used in place of Murri Naqi Substitute; if you want it to be accurate, make that first. "Take the flesh of a young fat lamb, put in the pot with salt, onion, coriander seed, pepper, caraway, two spoons of oil and one of murri naqî '; put on a moderate fire and then take cabbage, its tender "eyes"; take off the leaves and chop small with the heads, wash, and when the meat is almost done, add the cabbage. Then pound red meat from its tender parts and beat in the bowl with eggs and the crumb [that is, everything but the crust] of bread, almonds, pepper, coriander and caraway; cover the pot with this little by little and leave on the coals until the sauce dries and the grease comes to the top and serve."
- 1 1⁄2 lbs cabbage
- 2 tablespoons vegetable oil
- 1 lb lamb, for stew
- 1 teaspoon salt
- 1 medium onion
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground black pepper
- 1⁄2 teaspoon caraway seed
- 1 tablespoon soy sauce
- 5 ounces ground lamb
- 2 eggs
- 1⁄2 cup breadcrumbs
- 1⁄4 cup blanched almond
- 1⁄4 teaspoon ground coriander
- 1⁄8 teaspoon ground black pepper
- 1⁄8 teaspoon caraway seed
- Wash and chop cabbage.
- Heat oil in a large pot. Brown stewing lamb in hot oil on all sides. Remove to a plate. Add onion to pot and saute until soft. Add 1/2 t coriander, 1/4 t pepper, and 1/2 t caraway. Return lamb to pot and add murri. Cook over middling high heat, stirring frequently, for 10 minutes. Stir in cabbage and cook covered for 20 minutes; the cabbage will yield a lot of liquid.
- Meanwhile, mix ground lamb with eggs, breadcrumbs, almonds, 1/4 t coriander, 1/8 t pepper and 1/8 t caraway. Add this mixture to pot by spoonfuls until the top is mostly covered. Cook covered until the topping is cooked through, then uncovered until most of the liquid is gone, about an hour in all on low heat.