Ancient Roman Lamb Stew
This Roman Stew from Apicius is a hearty lamb and legume dish, once a meal that could have graced a legionary camp after a long march, it combines tender lamb, lentils, and chickpeas simmered with garum, cumin, and long pepper. The result is both comforting and foreign to modern taste, offering a unique glimpse into how Rome’s soldiers ate and sustained themselves on campaign.
Ingredients
- 2 lbs lamb shoulder bone in, cut into chunks
- 2 tbsp olive oil
- 2 tsp cumin
- 1 tsp long pepper or black pepper if unavailable
- 8 cups water
- 2 cups lentils rinsed
- 2 tbsp fish sauce as substitute for garum
- Salt to taste
- Pinch of asafoetida or garlic powder substitute
- 1 can chickpeas drained and rinsed
- 2 tbsp chopped parsley for garnish
- Bread for serving
Instructions
- Heat olive oil in a large pot and brown the lamb shoulder chunks.
- Add cumin and long pepper, stirring until fragrant.
- Pour in water, cover, and simmer gently for 2–3 hours until the lamb is tender.
- Add lentils, fish sauce, salt, and asafoetida. Simmer until the lentils soften.
- Stir in chickpeas and cook for another 10 minutes.
- Serve hot with bread for dipping.
Video
Notes
- Long Pepper vs. Black Pepper: Long pepper is hotter and more complex than black peppercorns, but if you cannot find it, black pepper works as a substitute.
- Garum Substitute: Modern fish sauce is an excellent replacement for Roman garum. Start small, as it’s very strong, and adjust to taste.
- Asafoetida Caution: A traditional substitute for silphium (laser), asafoetida adds a unique flavor. Use sparingly, and avoid during pregnancy; garlic powder is a safe alternative.