Ingredients
3 lb leg of lamb
1 salt & pepper to taste
4 tbsp butter
1 each med. onion, chopped
1 each carrot, minced
1 tbsp parsley, chopped
1 lb tomatoes, peeled, strained
3 lb potatoes
1 water as needed
Directions
Wash and dry meat; cut into 1 1/2" chunks; lightly salt & pepper.
Brown the butter in lge. pot. Add meat and brown well on all sides.
Remove and place in deep dish. Add onion to the pot with the butter
and let it brown. Add carrot and parsley, and cook until they wilt.
Add tomatoes; bring to aboil. Add meat and 1 c. of hot water.
Partially cook over low heat for abt. 30 min. Menwhile, peel
potatoes, cut into 2 or 3 pcs. Add to pot. Add a little salt &
pepper, and cook until potatoes are tender and most of the liquid has
been absorbed (30 to 45 min.).
Servings: 6 servings
Arni Me Patates Ragu (Lamb & Potatoes Rag Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat; Potato; Vegetable
The History of Recipes
It is quite feasible to trace the history of written cooking instructions way back into the distant past, in fact as far back as ancient Egypt, and possibly even further. In practice though, generally, these old records were just very simple hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, are a few stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into Roman times around 25BC a man called Apicius assembled a collection of scripts describing recipes enjoyed by his fellow Romans. He describes how the meals of wealthy Romans were split into starters, main meal and desserts, something that is very familiar to us today. Aspicius also tells us how the Roman cooks used a good variety of aromatic flavors, including many that are still in use today such as bay, fennel and parsley. Moving on, there are two interesting books published in the 14th Century - one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they have no connection with the indian curry that appears on menues today, but instead descriptions of the types of meals enjoyed by the upper classes of that time. Later, in the 15th century, the Crusaders brought back many foods and spices from the holy lands, including coriander, basil and rosemary. The introduction of these new tastes was responsible for an explosion in books on cookery, some of which are kept safe in private collections. During the following few centuries, the powerful families of the West competed with each other to serve the most extravagent banquests, and consequentially the best cooks and their recipes were highly sought after. Notwithstanding that, it was during the 19th century that fine cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, trying out, and recording popular recipes of the day. By the advent of the 1900s, recipe books are in high demand, as a result of better eduction, people having more leisure time and being a little richer. |
We hope you enjoy this Arni Me Patates Ragu (Lamb & Potatoes Rag recipe.
