Mawmenye Lentils and Lamb Medieval
| Yield: | 4 Servings |
| Categories: | Meats, Medieval, Lamb |
| 1 1/4 | lb | Lean lamb, cut into small |
| Pieces 1/2" by 1/2" | ||
| 1/4 | ts | Pepper |
| 1/2 | ts | Salt |
| 2 | tb | Butter for sauteing |
| 1 | c | Chicken broth |
| 1 | c | Dry lentils |
| 4 | c | Beef broth |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 1/2 | ts | Dried basil |
| 1 | c | Diced turnip or squash |
| 1 | c | Currants |
| 2/3 | c | Coarsely cut figs |
| GARNISH | ||
| 'Gold' leaves of any edible plant, such as young celery leaves or 6 to 8 dandelion flowers |
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