Babylonian Lamb Stew with Beets (1750–1730 BCE)

Apparently their beets looked the same as ours:

> The kind of beets used in such an ancient recipe should not be different from the beets we use today, even in name. We read in Dictionary of Assyrian Botany (by Campbell Thompson, 1948) that in the ancient Mesopotamian region it was called ‘shumundar,’ it was as red as blood, and has a spinning-top shape (pp. 49, 51).

I think the taste of their beer would have been much different from what we drink today?

Close to a recipe on Tasting History... https://www.tastinghistory.com/recipes/babylonianlambstew Our current favorite dinner watching along with Alton Brown.

How's the presentation? Just imagining it, it would seem that the meet would have a weird color.

I dislike lamb but the rest sounds great. Maybe I could sub beef.

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