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Lamb with chicory


1 kilo wild chicory, finely chopped
1 kilo shoulder of lamb, chopped
2 onions, finely chopped
2 ripe tomatoes, finely chopped
3/4 cup olive oil
1 teaspoon dry coriander (crushed)
4 grains pimento
Pepper, freshly ground


Saute the onions in olive oil until slightly brown and add the chopped meat. Saute a
little more, until the lamb turns golden brown. Add the salt, coriander, pimento and 2 cups of water. Stir, cover the pot and simmer for about 40 minutes. Try the meat with a fork. When it is almost done, add the chicory, the tomatoes, a little water, stir and boil further for 20-30 minutes.
Serve the food with freshly ground black pepper.


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