Lamb with chicory | Recipes

Lamb with chicory

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  • 1 kilo wild chicory, finely chopped
  • 2 onions, finely chopped
  • 3/4 cup olive oil
  • 4 grains pimento
  • Pepper, freshly ground
  • 1 kilo shoulder of lamb, chopped
  • 2 ripe tomatoes, finely chopped
  • 1 teaspoon dry coriander (crushed)
  • Salt


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.