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Yield: 4 Servings
| 1¼ | lb | Lean lamb, cut into small |
| | | Pieces ½" by ½" |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Salt |
| 2 | tablespoon | Butter for sauteing |
| 1 | cups | Chicken broth |
| 1 | cups | Dry lentils |
| 4 | cups | Beef broth |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Dried basil |
| 1 | cups | Diced turnip or squash |
| 1 | cups | Currants |
| 2/3 | cups | Coarsely cut figs |
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