| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indo | 1 | Servings | |
INGREDIENTS
| 1 | lb | Lamb |
| 4 | Sprigs (6in long) fresh mint | |
| 6 | Cloves garlic | |
| 1 | Sprig (3 in.) fresh lavender | |
| 3 | tb | Butter |
INSTRUCTIONS
The cooking is quite simple. Dice lamb into cherry sized pieces. Chop herbs, making certain to chop the garlic and lavender finely, and fry all over medium high flame till meat just done (about 5 min, but peoples tastes vary widely on what is cooked lamb). Tastes fantastic in pita bread with some hummos and tabbouleh and maybe a bit of baba ghannouj. If fresh herbs are unavailable, use about 2 tablespoons mint, and one or two teaspoons of lavender. The difference between the flavor of fresh and dried is enough to convince people to give up kitchen window sills to herbs. Also note that some people may think that that is a lot of garlic. We like garlic, we sometimes add more... Sean Mallory (smallory@ouray.denver.colorado.edu) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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