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Lamb with Chicory and Coriander

This tender lamb surrounded by the almost melted taste of chicory, which loses a lot of its bitterness in the cooking is so flavorful. If you can’t find chicory, substitute escarole.

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Ingredients:

  • 1 kg wild chicory, finely chopped
  • 1 kg lamb (shoulder blade) in pieces
  • 2 onions, finely sliced
  • 2 large ripe tomatoes, finely chopped
  • 3/4 cup olive oil
  • 1 tsp dried coriander
  • 4 seeds of pimento
  • salt
  • pepper, freshly ground (as much as you prefer)

Procedure:

Stir-fry the onions in the olive oil until slightly roasted.

Add the meat in slices.

Continue stir-frying until the lamb pieces acquire a golden-brown color.

Add the salt, coriander, pimento and two cups of water.

Stir well and cover the container to simmer for 40 minutes approximately.

Pick a little meat with a fork, to taste it.

When the meat is almost done, add the chicory, tomatoes, a little water and stir.

Continue cooking for 20-30 more minutes.

Sprinkle with freshly ground pepper and serve while the meal is still warm.

Tips

You may use goat as well
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