• 2 pounds well trimmed lamb cut into small pieces (1 inch cube)

• Water

• 4 tbsp wine vinegar

• 1/4 tsp saffron

• 1/4 tsp ground cloves

• 1/4 tsp ground pepper

• 1 tablespoon honey

• 2 egg yolks (optional)

• Salt to taste.

 Make sure to trim as much fat as possible off lamb. Put into pot with water not enough to cover perhaps about half that amount,  Stew on stove top or in oven until very tender (falling apart) Skim excess fat if desired.

Combine spices and vinegar and stir into meat and simmer 10-20 minutes more.

Beat eggs yolks and temper before stirring into stew to thicken it. (This is an optional step.)

Stir in honey and adjust honey to taste.  Salt if needed. Serve with rice or couscous.

This recipe comes from the Catalan text  Libre del Coch, Maestro Robert 1520 English translation Robin Carroll-Mann, 2001 

  146.        Marinated Mutton

CARNERO ADOBADO

Take a piece of mutton, and make little pieces of it, and cast it to cook in an earthen pot, with the broth of the pot.  And after cooking it well, take saffron, and cloves, and pepper, and blend it with a taste of vinegar and cook it a little with that; and then take egg yolks without the whites, and beat them very well and cast them within; and stir it in one direction until it is thick; and cast in your taste of honey and then remove it.

Other recipes from this manuscript.

• Catalan Stew
• Figs in the French Manner
• Catalonian Citrus Nut Sauce
• Potaje de Fideos

Other protein dishes

• Ahrash of Lamb
• Cheese and Bacon Pastries
• Doucettes
• Figgy Piggy Pie
• Green Meatballs
• Cumin Chicken Pie
• Ravioli
• Roman Sausages with spelt and pine nuts.
• Simple Salmon Pie
• French Lamb Pies