Documents Expert

MAWNEYEIngredients:1 1/4 pounds lean lamb, cut into small pieces 1/2 by 1/2 inch1/4 tsp. pepper1/2 tsp. salt2 tbsp. butter for sautŽing1 cup chicken broth1 cup dry lentils4 cups beef broth1/4 tsp. cinnamon1/4 tsp. salt1/2 tsp. dried basil1 cup diced turnip or squash1 cup currants2/3 cup coarsely cut figsGarnish:"Gold" leaves of any edible plant - such as young celery leaves or 6 to 8 yellow dandelion flowersMethod: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.