Instructions: 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.

Wash and pick over lentils to eliminate any stray stones.

Bring lentils to a boil in 4 cups of beef broth, reducing heat to low; simmer for 15 minutes.

Combine cinnamon, salt, and basil, and stir into diced turnips [or squash].
Add turnips, 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 with gold leaves or plant with dandelions.

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