Coriander Mutton Broth with Onions and Garlic

Mutton browned in sesame oil simmers with chickpeas, leeks, onions, garlic, and coriander into a fragrant broth. It echoes Rations Marked in Clay, where temple kitchens woke before dawn beside the Euphrates.

Serves 4

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Ingredients

• 1 1/2 pounds boneless mutton
• 3 large onions
• 6 garlic cloves
• 2 tbsp ground coriander
• 2 leeks
• 1 cup chickpeas
• 2 tbsp sesame oil
• 8 cups water
• 1 1/2 tsp salt

Instructions

1. 1Cut the mutton into 1-inch cubes and slice the onions, leeks and garlic.
2. 2Heat the sesame oil in a heavy pot then add the mutton and brown on all sides for 8 minutes.
3. 3Add the onions, leeks, garlic and ground coriander then cook 5 minutes until the aromatics soften.
4. 4Add the chickpeas, water and salt then bring to a boil.
5. 5Reduce to a gentle simmer, cover and cook 50 minutes until the mutton is tender and the broth is flavorful.
6. 6Adjust seasoning and serve hot.