Preparations start with choice of lamb;
a shank not shy of lard,
proud with bones and marrow
Then start before your breakfast,
cause to stew it tender
it needs to cook from dawn to dusk
You need spices, maybe cloves
and cumin, cardamom and turmeric,
a pinch of salt, a dash of wine.
Use patience and when it’s
time for dinner, remember stew is best
if spiced with company and candlelight.
Kim inspires us to write food poetry inspired by Moniza Alvi at toads. I have started to a lot of slow cooking with our crock-pot, so this was fun to write. I will also link this to poetry pantry tomorrow morning.
November 26, 2016