This recipe is from Deb

This is the lamb stew I made yesterday. I served it with Brown Rice and found that it was fantastic. The source is Cariadoc's Miscellany.
The actual medieval source is Kitab al Tibakhah: A Fifteenth-Century Cookbook,* Charles Perry, tr. The translation was published in Petits Propos Culinaires #21(note 1). The original author is Ibn al-Mabrad or Ibn al-Mubarrad

Jazariyyah - Ibn al-Mabrad p. 18
Meat is boiled with a little water. Carrots, garlic cloves and peeled onions are put with it, then crushed garlic is put with it. Some people put spinach with it also; some make it without spinach. Walnuts and parsley are put in.

2 lb meat (lamb)
4 carrots
6 whole garlic cloves (about .6 oz)
4 small onions (5 ounces)
2 cloves crushed garlic
2 c spinach
1/4 c walnuts
1/4 c parsley
[1/2 t cinnamon]
[1/4 t pepper]
[1/4 t coriander]
[1/4 t salt]

Cut the lamb up small and put it in 1 1/2 c water with cinnamon, pepper, coriander and salt. Simmer 10 minutes. Add carrots cut up, whole garlic cloves, and small onions. Simmer 10 minutes. Add crushed garlic. Simmer 20 minutes. Add spinach. Simmer 10 minutes. Garnish with walnuts and parsley. The spices are based on similar recipes in al-Bagdadi.

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