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Ingredientes
- 1 1/4 lb Lean lamb, cut into small Pcs 1/2" by 1/2"
- 1/4 tsp Pepper
- 1/2 tsp Salt
- 2 Tbsp. Butter for sauteing
- 1 c. Chicken broth
- 1 c. Dry lentils
- 4 c. Beef broth
- 1/4 tsp Cinnamon
- 1/4 tsp Salt
- 1/2 tsp Dry basil
- 1 c. Diced turnip or possibly squash
- 1 c. Currants
- 2/3 c. Coarsely cut figs 'Gold' leaves of any edible plant, such as young celery leaves or possibly 6 to 8 dandelion flowers
Direcciones
- Salt and pepper lamb and then brown in melted butter.
- Add in the c. of chicken broth; gently simmer for 45 min or possibly till lamb is tender. Drain.
- Wash and pick over lentils to eliminate any stray stones.
- Bring lentils to a boil in 4 c. of beef broth, reducing heat to low; simmer for 15 min.
- Combine cinnamon, salt, and basil, and stir into diced turnips [or possibly squash].Add in turnips, currants, and figs to the lentils and cook very slowly for 10 min.
- Stir lamb into lentils. Turn out into attractive serving bowl and garnish with gold leaves or possibly 'plant' with dandelions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 525g | |
| Recipe makes 4 servings | |
| Calories 613 | |
| Calories from Fat 243 | 40% |
| Total Fat 27.09g | 34% |
| Saturated Fat 12.72g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 1440mg | 60% |
| Potassium 1269mg | 36% |
| Total Carbs 57.76g | 15% |
| Dietary Fiber 17.9g | 60% |
| Sugars 26.2g | 17% |
| Protein 36.4g | 58% |
