This recipe was found in A Baghdad Cookery Book which was translated from the Arabic by A. J. Arberry. This translation was based on a manuscript written in Baghdad in 1226 by Muhammad ibn al-Hasan ibn Muhammad ibn al-Karïm al-Kätib al-Baghdädï.
Translation: (Translation by A. J. Arberry)
Cut lamb into bite size pieces. Place lamb & bone in 6-8 quart pot and cover with water. Add fresh coriander, cinnamon bark and 2 tsp. salt. Bring to a boil. Let boil for 30 minutes, then skim any froth. Slice the leek white, carrots & onion. Remove the coriander and cinnamon bark from the pot. Add dry corriander, leeks, carrots, onion, and 2 tsp. salt to the pot. Grind long pepper, grains of paradise, and cubebs and add to pot. Reduce heat and simmer for 1 hour. Remove lamb bone from pot and discard. Add ½ cup vinegar and honey to pot. Remove about ¼ cup of broth from the pot and mix with saffron in a mortar and pestle to grind the saffron into the broth. Return broth with saffron to the pot. Add almonds, raisins, currants and dried figs. Reduce heat to low and let cook for an hour. Stir in remaining vinegar and salt, remove from heat. Let rest 5 minutes. Sprinkle rose water on top and serve. Serves 8.
A Collection of Medieval and Renaissance Cookbooks compiled by Duke Cariadoc of the Bow and Duchessa Diana Alena: