Post by chief_cook2 on Nov 17, 2002 23:28:15 GMT -6
1 lb lamb 4 sprigs (about 6in long each) fresh mint 6 cloves garlic or more 1 sprig (about 3 in.) fresh lavender 2 to 3 tablespoons butter
The cooking is quite simple. Dice lamb into cherry sized pieces. Chop herbs, making certain to chop the garlic and lavender finely, and fry all over medium high flame till meat just done (about 5 min, but peoples tastes vary widely on what is cooked lamb). Tastes fantastic in pita bread with some hummos and tabbouleh and maybe a bit of baba ghannouj.
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