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Babylonian Tuh'u (Lamb and Beet Stew)

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A modern reconstruction of an ancient Babylonian lamb and beet stew from the Yale Babylonian tablets (c. 1740 BC).

Ingredients

  • 1 lb (450 g) leg of lamb, cut into bite-size pieces
  • 3-4 tablespoons oil or rendered fat
  • 1 1/2 teaspoons salt
  • 2 cups (475 ml) water
  • 12 oz (350 ml) beer (a sour beer or German Weissbier recommended; any non-hoppy beer works)
  • 1 large onion, chopped
  • 2 cups arugula, chopped
  • 3/4 cup cilantro, chopped
  • 2 teaspoons cumin seeds, crushed
  • 2 large beets (about 4 cups), chopped
  • 1 large leek, minced
  • 3 cloves garlic
  • 1 tablespoon dried coriander seeds
  • 1 Persian shallot (substitute for samidu)
  • Egyptian-style leek, for garnish (substitute for suhutinnu)
  • Additional chopped cilantro, for garnish

Instructions

  1. 1
    Add the oil or fat to a large pot over high heat. Sear the lamb for several minutes until lightly browned.
  2. 2
    Add the onions and cook 5 minutes, then add the beets and cook 5 minutes more. Add the salt, beer, water, arugula, cilantro, shallot, cumin, and coriander and bring to a boil. Mash the garlic into a paste, mix with the leek, and add to the pot.
  3. 3
    Lower the heat to medium and simmer about 1 hour, until the beets and meat are cooked to your liking.
  4. 4
    Serve in bowls sprinkled with coriander seeds. Garnish with fresh cilantro and leek.
Method
Slow Cooking

Recipe Attribution

Licensed under
Creative Commons Attribution 4.0