MAWNEYE 1 1/4 pounds lean lamb, cut into small pieces 1/2 by 1/2 inch
1/4 tsp. pepper
1/2 tsp. salt
2 tbsp. butter for sauteing
1 cup chicken broth
1 cup dry lentils
4 cups beef broth
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. dried basil
1 cup diced turnip or squash
1 cup currants
2/3 cup coarsely cut figs
Garnish:
"gold" leaves of any edible plant - such as young celery leaves
or 6 to 8 yellow dandelion flowers
Salt and pepper lamb and then brown in melted butter.
Add the cup of chicken broth; gently simmer for 45 minutes or
until lamb is tender. Drain.
Bring lentils to boil in 4 cups of beef broth, reducing heat to
low; simmer for 15 minutes.
Combine cinnamon, salt, basil and stir into diced turnip.
Add turnip, currants and figs to the lentils and cook very
slowly for 10 minutes.
Stir lamb into lentils. Turn out into attractive serving bowl
and garnish.