Lamb with chicory

Lamb with chicory


1 kilo wild chicory, finely chopped

1 kilo shoulder of lamb, chopped

2 onions, finely chopped

2 ripe tomatoes, finely chopped

3/4 cup olive oil

1 teaspoon dry coriander (crushed)

4 grains pimento


Pepper, freshly ground


Saute the onions in olive oil until slightly brown and add the chopped meat. Saute a little more, until the lamb turns golden brown. Add the salt, coriander, pimento and 2 cups of water. Stir, cover the pot and simmer for about 40 minutes. Try the meat with a fork. When it is almost done, add the chicory, the tomatoes, a little water, stir and boil further for 20-30 minutes.