Instructions: *Shank, neck, ground - whatevers available and inexpensive.

Brown the lamb in olive oil. Season with garlic, cumin and oregano. Add lentils and water to cover the lentils. Simmer about 45 minutes. Add rice and 2 c. water; simmer until rice is done.

Slice onion; saute in olive oil until brown.

Serve rice and lentil mixture in a bowl garnished with the sauteed onions.

Roberta writes that her children also like to season this with chutney or PickaPepper sauce.

Roberta writes that the recipe is a variation on the Biblical "potage" in the story of Esau. From Roberta Dresser in Maryland to Barbara Chain on

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