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Lamb and risnatu-s

This is the original text of the recipe, find on a wedge-shaped shelf in akkadien preserved at Yale :

“You need meat. You set up water; you add fat; enough salt; risnatu-s; onions and samidu (kind of onion). You put also milk… unreadable ”

Mesopotamia towards - 2800, translated into French by J. Bottéro

Ingredients

1/2 kg lamb
1 tbsp of ghee (Indian clarified butter)
1 bowl of trahanas artisanal (you can have one's from Greek, Macedonians or Turkish the countrysides or prepare yourself according to the current recipe of the trahanas, find in a book of modern Greek cooking)
2 onions of different varieties
100 ml water
some green onions for garnish
100 ml buttermilk
salt

Preparation

Cut the lamb out of dice, chop the onions; fry them in the ghee; cover with water and let simmer during one hour. Salt. In the meantime, cook the trahanas in the cooking juice of the lamb, and buttermilk (this is already an ingredient of the trahanas), until reduction of the liquid. Put the risnatu-s and the ragout lamb in a dish. Garnish with choped green onions.

Drink

Lambic of Cantillon which corresponds to the sikaru (beer) Babylonian.