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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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