1 pound young bull lizard (1.4 kg)
1 tablespoon salt
For the filling
1 1/2 cups cooked sweet potato, mashed (150 g)
1 tablespoon salt
1/2 teaspoon ground cinnamon
1 tablespoon mustard
2 cups finely chopped cabbage (200 g)
1/2 cup black grape syrup (85 g)
'2 tablespoons olive oil'
2 medium onions, cut into wedges (200 g),
4 cups water (1 liter)
1 pound young bull lizard (1.4 kg)
1 tablespoon salt
For the filling
1 1/2 cups cooked sweet potato, mashed (150 g)
1 tablespoon salt
1/2 teaspoon ground cinnamon
1 tablespoon mustard
2 cups finely chopped cabbage (200 g)
1/2 cup black grape syrup (85 g)
'2 tablespoons olive oil'
2 medium onions, cut into wedges (200 g),
4 cups water (1 liter)
With a sharp knife, open the lizard like a large steak, without separating the parts
Pound with the flat side of a meat mallet
Season with salt and reserve
Prepare the filling: in a small bowl, mix together the sweet potato, salt, cinnamon, mustard, cabbage, and grape syrup
Spread the filling over the meat, roll like a roulade, and tie with kitchen twine to maintain the shape
In a pressure cooker, heat the olive oil over medium heat and brown the lizard (about 6 minutes)
Blend the onion with water in a blender
Pour half of this sauce over the meat, cover the pot, and bring to a boil
When it starts to simmer, reduce the heat and cook for about 30 minutes
Pour in the remaining sauce, mix, cover, and simmer over medium heat again
When it starts to simmer again, reduce the heat and cook for another 30 minutes
Remove from heat, let the pressure drop, then open the pot
Pass the meat with its juices into a serving dish, slice into portions, and serve
282 calories per serving
