Mulahwaja. Arabian recipe from the tenth century.
(printout version recipe May/June 2009 (1 page A4))
© Christianne Muusers
For four persons.

List of ingredients:
450 gram (1 pound) fillet of lamb
2 Tbsp. olive oil
1/2 onion, finely chopped
1 thin leek, sliced and chopped
1 Tbsp. cilantro, chopped
1/2 Tbsp. rue, chopped
1/2 tsp. each of coriander seeds and caraway
1/2 tsp. ach of ground cassia (or cinnamon) and galangal (or ginger)
black pepper to taste
1/2 Tbsp. murrī or taotjo
2 Tbsp. (30cc) vinegar
2 Tbsp. honey, mixed with 2 tablespoons hot water
cilantro leaves for garnish

Preparation in advance:
Cut and chop the ingredients as described in the list above.
Add warm water to the honey, stir until blended.

Preparation:
heat the oil in a heavy pan, add the meat and sear it. Then add onion, leek, cilantro and rue. After one minute of stirring, add the rest. Temper the heat a little, and stirfry until the meat is done, just a few minutes.

To serve:
As soon as it is ready. Sprinkle with honey before serving, and garnish with whole cilantro (or chopped, if you follow the recipe to the letter).

Enjoy!