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. Serve the food with freshly ground black pepper.