Prep 20 mins
Cook 1 hr
Posted to the SCA_recipes LiveJournal community. Soy sauce is a simple substitute for murri naqi. "Take the meat of a young, plump lamb. Cut it in little pieces and put it in a clean pot with salt, pepper, coriander, a little juice of pounded onion, a spoonful of fresh oil and a sufficient amount of water. Put it over a gentle fire and be careful to stir it; put in meatballs and some peeled, split almonds. When the meat is done and has finished cooking, set the pot on the ashes until it is cooled. He who wants this tafaya green can give it this color with cilantro juice alone or with a little mint juice."
- 2 lbs lamb
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 2 teaspoons onion juice
- 1⁄2 tablespoon oil
- 2 1⁄2 cups water
- 3 garlic cloves, chopped fine
- 1⁄4 cup blanched almond
- 4 tablespoons cilantro (optional) or 4 tablespoons mint (optional)
- 1 lb ground lamb
- 1 egg
- 1 teaspoon onion juice
- 2 tablespoons flour
- 1 teaspoon vinegar
- 1⁄4 teaspoon ground black pepper
- 3⁄4 teaspoon soy sauce
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon cinnamon
- Cut lamb into bite-sized pieces and put in pot with salt, pepper, coriander, onion juice, oil, garlic and water. Simmer uncovered about 40 minutes.
- Mix all ingredients for meatballs.
- If desired, grind cilantro or mint to juice in a mortar with a couple of tablespoons of water.
- When meat has cooked, take lumps of meatball mixture, squeeze together, and drop into pot. Add almonds. Simmer about another 10 minutes, add cilantro juice, and serve.