Lamb StewOrigin: Ancient Period: Traditional |
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The Celts were well known for the predominance of meat in their diet and their use of cauldrons for what can be described as 'one-pot cookery'. Basically creating stews where the protein and carbohydrate content of the meal are cooked together. Ingredients:
500g diced lamb As always, if you're not completely certain in recognizing a wild plant, do not pick it. However, this basic guide to wild edible plants is provided as a basic guide. 
Method:PreparationSoak the dried peas in cold water over night. The following day boil the peas for an hour to prepare them, then drain and set aside. Fry the lamb until lightly browned (you should not need any additional fat for this as the lamb should yield enough). Roughly chop the greens and add to the frying lamb. Continue frying until they become tender. Transfer to a stock pot and add the peas, mint, salt and enough water to just cover. Simmer for 40 minutes on the stove then add the bulgur wheat. Simmer until all the liquid has been absorbed by the Bulgur wheat then serve immediately. |
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