Roman Centurion Stew
100Min
6Servings
485Cal
MediumLevel
Gluten free
#historical#hearty#one-pot#ancient recipe
Equipment
Knife
Cutting board
Pot
Stove
Tongs
Spatula
Ladle
Bowl
Ingredients
Main ingredients
lamb (cubed)
800 g
lentils (dry)
200 g
chickpeas (dry)
200 g
olive oil
30 ml
garlic (minced)
4 cloves
cumin (ground)
5 g
long pepper (ground)
3 g
garum
30 ml
salt
5 g
Instructions
1
Prepare ingredients
Cube the lamb and mince the garlic.
2
Brown the lamb
Heat olive oil in a pot and brown the lamb cubes on all sides.
8 minMedium-high heattimer 8 min
Work in batches to avoid crowding the pot
3
Sauté garlic
Add minced garlic to the pot and cook until fragrant.
2 minMedium heattimer 2 min
4
Add spices
Stir in cumin, long pepper, and salt.
5
Add legumes and liquids
Add lentils, chickpeas, garum, and enough water to cover everything.
6
Simmer the stew
Bring to a boil, then reduce heat and simmer covered until lamb is tender and legumes are cooked.
90 minLow heattimer 90 min
Stir occasionally and add water if needed to prevent drying out
7
Serve
Ladle the hot stew into bowls and serve immediately.
Original recipe
Storage
Fridge: 3 days
Freezer: 60 days
Reheat: Stovetop over medium heat or microwave 2-3 minutes
The flavors develop further overnight, making leftovers even better
Your kitchen, together
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