Ancient Sumerian Lamb Stew — Balkan Remix

Here’s a fusion recipe that respects the 3,700-year-old Mesopotamian formula, but tosses in a few Balkan elements for soul and sizzle.

📝 Ingredients

• 1 lb lamb shoulder, cubed
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 2 leeks, sliced
• 1 tsp coriander seeds
• 1 tsp ground cumin
• ½ cup beer (ancient nod with Balkan flair)
• 3 cups broth (beef or lamb)
• Salt and pepper to taste
• 1 tbsp ajvar (for smoky depth)
• Optional: smoked paprika, bay leaf, somun for serving

👨‍🍳 Directions

1. Brown lamb cubes in a heavy pot—get some Maillard magic going.
2. Add onion, garlic, and leeks—sauté until fragrant.
3. Sprinkle coriander and cumin, stir till spices bloom.
4. Deglaze with beer and scrape those bits of flavor from the bottom.
5. Pour in broth and add bay leaf, ajvar, and a pinch of smoked paprika.
6. Simmer gently for 1.5–2 hours, until lamb is tender and broth rich.
7. Serve with warm somun or over bulgur, and maybe a dollop of kaymak if you’re feeling decadent.

✨ Flavor Note: The ajvar adds smoky sweetness, the beer channels ancient ritual, and the coriander-cumin combo bridges the culinary timeline from Sumeria to Serbia. It’s history in a spoon.