Mawneye
Mawneye is a traditional Medieval Stew typically served as part of a banquet.
It is rich, nourishing, and a good tonic in Autumn and Winter.
It is rich, nourishing, and a good tonic in Autumn and Winter.
Ingredients:
Lamb, cut into cubes, 500 grams (1 lb.)
Pepper & Salt (to rub into the Lamb)
Butter (or Oil), 2 tablespoons (to saute)
Chicken broth 1 cup
Beef broth 4 cups
Red Lentils 1 cup
Cinnamon powder, half teaspoon
Salt, a good pinch
Dried Basil, half teaspoon
1 large Turnip, diced
Currants, 1 cup
3 Figs, cut
Lamb, cut into cubes, 500 grams (1 lb.)
Pepper & Salt (to rub into the Lamb)
Butter (or Oil), 2 tablespoons (to saute)
Chicken broth 1 cup
Beef broth 4 cups
Red Lentils 1 cup
Cinnamon powder, half teaspoon
Salt, a good pinch
Dried Basil, half teaspoon
1 large Turnip, diced
Currants, 1 cup
3 Figs, cut
1. Rub Salt and Pepper into the Lamb, then Brown in the melted Butter
2. Add the Chicken broth and simmer gently for 45 minutes, or until tender; Drain.
3. Bring the well-washed Lentils to boil in the Beef Broth, then simmer for 15 minutes.
4. Stir the Cinnamon, Salt and Basil into the diced Turnip, then add to the Lentils, with the Fruit, and simmer 10 minutes.
5. Stir the Lamb into the Lentils, then serve onto a plate.
6. Traditionally garnished with some 'Gold' leaves or flowers, such as young Celery leaves or Dandelion flowers.
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