| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | Grains, Meats, Vegetables | 1 | Batch | |
INGREDIENTS
| Lamb* | ||
| Olive oil | ||
| Garlic and cumin; to taste | ||
| Oregano; to taste | ||
| 1/2 | lb | Package of lentils |
| ;Water to cover lentils | ||
| 1 | c | Rice |
| 2 | c | ;Water |
| 1 | Onion; sliced | |
| Olive oil | ||
| Chutney (opt'l.) or | ||
| PickaPepper sauce (opt'l.) |
INSTRUCTIONS
*Shank, neck, ground - whatever's available and inexpensive. Brown the lamb in olive oil. Season with garlic, cumin and oregano. Add lentils and water to cover the lentils. Simmer about 45 minutes. Add rice and 2 c. water; simmer until rice is done. Slice onion; saute in olive oil until brown. Serve rice and lentil mixture in a bowl garnished with the sauteed onions. Roberta writes that her children also like to season this with chutney or PickaPepper sauce. Roberta writes that the recipe is a variation on the Biblical "potage" in the story of Esau. From Roberta Dresser in Maryland to Barbara Chain on Prodigy, 09/23/92 @ 8:15 p.m. Typed for you by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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