Ingredients
2 1/2 lb stewing lamb, cut in cubes
1 1/2 each lemon
1/2 cup butter
2 lb chopped tomatoes
2 tsp salt
1/4 tsp pepper
1 small piece cinnamon (optional)
1 tbsp sugar (optional)
Directions
Sprinkle lemon juice over meat and leave for 1 hour. Heat butter in a
frying pan and brown meat. Transfer to large saucepan. Put tomatoes
in frying pan. Add salt, peeper, cinnamon and sugar. Boil for 5
minutes and add to meat. Simmer covered for 2 hours. Serve with
potatoes, rice, macaroni or spaghetti. Serves 4 to 5. Arni Kapama
(Lamb Stew)
Servings: 4 servings
Arni Kapama (Lamb Stew) Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat; Soup; Stew
The History of Recipes
It is possible to track the history of meal recipes way back into antiquity, at least as far back into history as early Egypt, and quite possibly further than that. However, sadly, these ancient cook books were just primitive hieroglyphic recipes for food preparation.
In fact, the oldest recipe discovered so far, according to food historians is a series of ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a roman called Apicius compiled a number of documents describing recipes prepared by wealthy Romans. In his works, Apicius describes how the meals were divided into starters, entrees and afters, something we still use today. Aspicius also tells us how the cooks of Roman times made use of many different spices and herbs, including many that are still in use today for example bay, mint and dill. Later, there were some recipe books which appeared in the fourteenth century - a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, they are nothing to do with the spicy food that is familiar to us all today, but rather recipes for the types of food prepared by the chefs of the rich people of the time. Later on in the 1400s, people returning from the crusades brought us many foods and herbs from middle-east cuisine, including spices like coriander, parsley, and basil. These new herbs and spices led to a surge in manuscripts on cookery, most of which still exist in private collections. By the time we get to the 20th century, cookery books were in great demand, mostly as a result of higher levels of literacy, people having increased free time and having more money to spend. The arrival of television brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Arni Kapama (Lamb Stew) recipe.
