14th Century Mounchelet Stew Mix

This stew is based upon a recipe from the earliest English cook book, The Forme of Cury, written for the kitchen of Richard II in about 1390. The mix of ginger, cumin and coriander invokes the flavour of the eastern Mediterranean, with new flavours being brought home from the Crusades and the Silk Route. The recipe is designed for veal or mutton, but also works well with lamb or chicken.  

Method (serves 6):

1. Cut 900g of lamb, mutton or veal into 2cm cubes, & then brown the meat in 1tbs oil in a stew pan.
2. Add the stew mix & fry for a few seconds,
3. Add 425ml of chicken stock, 225ml of white wine. Bring to the boil. 
4. Reduce the heat, cover the pan & cook gently for 1 to 1 ½ hrs, until the meat is cooked through. 
5. 5. You can thicken the stew by adding 2 lightly beaten eggs with 30ml of white wine vinegar just before serving.  

Ingredients: Onion (SULPHUR DIOXIDE), Parsley, Rosemary, Thyme, Savoury, Ginger, Cumin, Coriander. 

Allergy advice: For allergens, including cereals containing gluten, see ingredients in 

Minimum ingredients weight: 17g