Part 4/8:
Vegetables: One large chopped onion, two chopped cups of arugula, three-quarters cup of chopped cilantro, two large or four cups of chopped beets (preferably red), one minced leek, and three cloves of garlic.
Spices: Two teaspoons of crushed cumin seeds and a tablespoon of dry coriander seeds.
Ambiguous Ingredients: Two terms, samidu and suhutinnu, which have unclear translations, but possible substitutes include Persian shallots and Egyptian leeks.
The preparation process is straightforward and reminiscent of many modern stews. The lamb is seared, and then various vegetables, spices, and liquids are added and simmered together to create a hearty stew.