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Chicory With Lamb And Coriander


1 kg wild chicory, finely chopped
1 kg lamb (shoulder blade) in pieces
2 onions, finely sliced
2 large ripe tomatoes, finely chopped
cup olive oil
1 tsp dried coriander
4 seeds of pimento
Pepper, freshly ground (as much as you prefer)


Serves: 6


1. 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 colour. Add the salt, coriander, pimento and two cups of water. Stir well and cover the container to simmer for 40 minutes approximately.

2. Pick a little meat with 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.

3. Sprinkle with freshly ground pepper and serve while the meal is still warm.

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