Lamb with Chicory and Coriander
This tender lamb surrounded by the almost melted taste of chicory, which loses a lot of its bitterness in the cooking is so flavorful. If you can’t find chicory, substitute escarole.
- 1 kg wild chicory, finely chopped
- 1 kg lamb (shoulder blade) in pieces
- 2 onions, finely sliced
- 2 large ripe tomatoes, finely chopped
- 3/4 cup olive oil
- 1 tsp dried coriander
- 4 seeds of pimento
- pepper, freshly ground (as much as you prefer)
Stir-fry the onions in the olive oil until slightly roasted.
Add the meat in slices.
Continue stir-frying until the lamb pieces acquire a golden-brown color.
Add the salt, coriander, pimento and two cups of water.
Stir well and cover the container to simmer for 40 minutes approximately.
Pick a little meat with a fork, to taste it.
When the meat is almost done, add the chicory, tomatoes, a little water and stir.
Continue cooking for 20-30 more minutes.
Sprinkle with freshly ground pepper and serve while the meal is still warm.