Monday, March 3, 2008



200gr green lentil
2 bunches of Swiss Chard
500 gr. lamb stew meat
1 clove of garlic, crushed
4 tbsp butter
1 tsp salt
1 tsp crushed cumin seeds
1 tsp coriander

How To Cook:

Melt the butter in a bpot. Add the stwe meat and cook until brown. On top add the crushed cumin and dried coriander and enough water to cover and let simmer. Wehn the meat is almost sone, add the washed and chopped chard and cook together, adding more water as needed, until the meat is tender. Wash and dreain the soaked lentils and add to the pot. Cook everything together. When the stew begins to thicken, add the cruched garlic and stir with a slotted spoon. Let cook over low heat until it reachs the right consistency. Serve piping hot. The original recipe for this stew the fat of the lamb's tail is used instead of butter.

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