Comments on: Mesopotamian Cookoff Entry 2 – Lamb and Carob Stew by Laura Kelley

By: Laura

Laura — Thu, 18 Sep 2025 01:07:32 +0000

In reply to Marian.

I think the folks who cooked lamb in the Mesopotamian cookoff used lamb instead of mutton. The posts should be out there. Mutton is very hard to find around here. But I’ve had it abroad, and when it isn’t overdone – its delicious! I would marinate or tenderize before cooking. If you do try it, please write back and let us know.

By: Marian

Marian — Sun, 17 Aug 2025 02:43:51 +0000

In reply to L. I would love to know the cooking time for mutton as I grow sheep and carob. Would you just slow cook for, say 4 hours?

By: Laura

Laura — Sun, 10 Mar 2024 16:28:36 +0000

In reply to L.

Thanks L!

Let me know if you have questions about the recipes or post content.

Laura

By: L

Mon, 01 Jan 2024 10:34:24 +0000

What a gorgeous recipe! I am a vegetarian, but you have written this so generously, I am inspired to play. And PLAY, I shall!

All the best for the New Year.

By: Laura

Laura — Wed, 25 Apr 2018 13:32:59 +0000

In reply to Reema Islam. Hi Reema: Let me know how it goes! And you can modernize it if you want to: grill lamb chops or kebabs and make a light carob sauce for them. The Yale tablets are really just ghuidelines for flavors and ingredients that go together. There seems to be a lot of variation allowed in recipes. Think an episode of iron chef! Good luck! Laura

By: Reema Islam

Reema Islam — Sun, 25 Mar 2018 23:51:06 +0000

Thank you so much for this recipe. I am researching the carob here in Crete and I will definitely try this recipe and post a pic if I do 🙂 best wishes. (oh great project by the way. love the site!)