MAWNEYE

Ingredients:
1 1/4 pounds lean lamb, cut into small pieces 1/2 by 1/2 inch
1/4 tsp. pepper
1/2 tsp. salt
2 tbsp. butter for sautŽing
1 cup chicken broth
1 cup dry lentils
4 cups beef broth
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. dried basil
1 cup diced turnip or squash
1 cup currants
2/3 cup coarsely cut figs

Garnish:
"Gold" leaves of any edible plant - such as young celery leaves or 6 to 8 yellow dandelion flowers

Method:
Salt and pepper lamb and then brown in melted butter. Add the cup of chicken broth; gently simmer for 45 minutes or until lamb is tender. Drain. Bring lentils to boil in 4 cups of beef broth, reducing heat to low; simmer for 15 minutes. Combine cinnamon, salt, basil and stir into diced turnip. Add turnip, currants and figs to the lentils and cook very slowly for 10 minutes. Stir lamb into lentils. Turn out into attractive serving bowl and garnish.