SC - Period cookshop at Pennsic?

[Catherine Deville]

Your Grace,
Can you tell me please, why you have to cook the lamb seperately from the 
onions & garbanzos.  It would seem to me that the juices from the meat would 
give the other stuff such a lovely flavor that you couldn't really get by 
putting the meat in at the end.
thank you
Phillipa

A ROAST OF MEAT                 

(Western Islamic, 13th c. Andalusian p. A-38.)
>From Cariadoc's Miscellany. Copyright © by David Friedman, 1988,  1990, 1992
    
Roast salted, well-marbled meat [cut up] like fingertips, and put in a pot 
spices, onion, salt, oil and soaked garbanzos. Cook until done and add the 
roast meat; cover the contents of the pot with cilantro and sprinkle with 
pepper and cinnamon; and if you add whole pine nuts or walnuts in place of 
garbanzos, it will be good.
    
1 1/2 lb lamb or beef
2 15 oz cans chickpeas
3 small onions = 3/4 lb
1 t salt
spices:
    1/4 t cumin
    1/2 t coriander
    1/2 t cinnamon
    1/4 t black pepper
3 T olive oil
1/4 c green coriander, pressed down
1/8 t more pepper
1/4 t more cinnamon
    
Note: an earlier recipe in the same book calls for spices and then specifies 
which ones: "all the spices, pepper, cinnamon, dried coriander and cumin."
    

Roast meat and cut into about 1/4" by 1/2" pieces. 
Slice onions.
Put chickpeas, onion, spices, salt and oil in a pot and cook over moderate 
heat, stirring,     for 10 minutes, turning down the heat toward the end as 
it gets dry; 
Add meat and cook one minute, 
Add green coriander and cook another minute, and turn off heat. 
Sprinkle with pepper and cinnamon
Serve