Lamb Stew
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
1 leek (or ramson bulbs)
small bunch of sorrel, roughly chopped
small bunch of chickweed, roughly chopped
300g dried peas
22 sprigs of mint
200g Bulgar wheat
salt to taste
As always, if you're not completely certain in recognizing a wild plant, do not pick it. However, this basic guide to wild edible palnts is provided as a basic guide.
Preparation
Soak 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 additoinal 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 bulgar wheat. Simmer until all the liquid has been absorbed by the Bulgar wheat then serve immediately.
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