Mawmenye lentils and lamb medieval

4 Servings

Ingredients

Quantity Ingredient
1¼ pounds Lean lamb, cut into small
Pieces 1/2\" by 1/2\"
¼ teaspoon Pepper
½ teaspoon Salt
2 tablespoons Butter for sauteing
1 cup Chicken broth
1 cup Dry lentils
4 cups Beef broth
¼ teaspoon Cinnamon
¼ teaspoon Salt
½ teaspoon Dried basil
1 cup Diced turnip or squash
1 cup Currants
⅔ cup Coarsely cut figs
'Gold' leaves of any edible plant, such as young celery leaves or 6 to 8 dandelion flowers

Directions

GARNISH

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.

Wash and pick over lentils to eliminate any stray stones.

Bring lentils to a boil in 4 cups of beef broth, reducing heat to low; simmer for 15 minutes.

Combine cinnamon, salt, and basil, and stir into diced turnips [or squash].

Add turnips, 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 with gold leaves or 'plant' with dandelions.

From _Fabulous Feasts - Medieval Cookery and Ceremony_ 1976, 1992 by Madeleine Pelner Cosman George Braziller, Inc. ISBN 0-8076-0832-7 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-16-95 (0117)

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