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     Re: Re: Copycat Fatburger   
     By: Dave Drum to Ben Collver on Wed Apr 16 2025 10:32:00   
      
   DD> Why do a copycat when you can have the original recipe from Fatburger   
   DD> (below)?   
      
   Thanks, i was unaware of the original.   
      
   Speaking of originals, here is an ancient Babylonian recipe for lamb stew.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Babylonian Lamb Stew With Beets   
    Categories: Stews   
         Yield: 2 Servings   
      
         1 lb Leg of mutton or lamb; diced   
       1/2 c  Rendered sheep fat   
       1/2 ts Salt   
         1 c  Beer   
       1/2 c  Water   
         1 sm Onion; chopped   
         1 c  Arugula; chopped   
         1 c  Persian shallots or   
              - spring onions   
       1/2 c  Fresh cilantro; chopped   
         1 ts Cumin   
         1 lb Fresh red beets; peeled and   
              - diced   
       1/2 c  Leek; chopped   
         2 cl Garlic   
      
   MMMMM--------------------------GARNISH-------------------------------   
         2 ts Dry coriander seed   
       1/2 c  Cilantro; finely chopped   
       1/2 c  Kurrat or ramps (wild   
              - leek); finely chopped   
      
     Heat the fat in a pot wide enough for the diced lamb to spread in one   
     layer.   
      
     Add lamb and sear on high heat until all moisture evaporates.   
      
     Fold in the onion, and keep cooking until it is almost transparent.   
      
     Fold in red beet, arugula, cilantro, Persian shallots, and cumin.   
     Keep on folding until the moisture evaporates and ingredients emit a   
     pleasant aroma.   
      
     Pour in the beer. Add water. Give the pot a light stir. Bring the pot   
     to a boil.   
      
     Reduce heat and add leek and garlic that you crush in a mortar.   
      
     Let the stew simmer until the sauce thickens after about 1 hour.   
      
     Chop kurrat and fresh cilantro and pound it into a paste using a   
     mortar.   
      
     Ladle the stew into plates and sprinkle with dry coriander seed and   
     the kurrat and cilantro paste. The dish can be served with steamed   
     bulgur and naan-bread.   
      
     Recipe by Anonymous, 1730 BCE   
      
     Recipe FROM:   
        
      
   MMMMM   
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