1 1/2 kg of beef (chicken breast)
300 g of smoked bacon
250 g of beef suet
400 g of dried beef blood (optional)
2 pounds (300 g) of potatoes
4 leaves of cabbage
1 stick of cinnamon
7 bunches of Jamaica pepper
7 grams of black pepper
1/2 cup of red or white wine
1 leaf of bay laurel
color and salt
1 kg of lizard
salt and king's pepper to taste
2 cloves of garlic, pressed
1 medium onion, chopped (120 g)
4 soup spoons of olive oil
1 bengal, dawned
1 soup spoon of cinnamon in powder
branches of parsley and thyme (or dill)
1 1/2 kg of beef (chicken breast)
300 g of smoked bacon
250 g of beef suet
400 g of dried beef blood (optional)
2 pounds (300 g) of potatoes
4 leaves of cabbage
1 stick of cinnamon
7 bunches of Jamaica pepper
7 grams of black pepper
1/2 cup of red or white wine
1 leaf of bay laurel
color and salt
1 kg of lizard
salt and king's pepper to taste
2 cloves of garlic, pressed
1 medium onion, chopped (120 g)
4 soup spoons of olive oil
1 bengal, dawned
1 soup spoon of cinnamon in powder
branches of parsley and thyme (or dill)
This recipe should be started with some hours of advance planning
In a large pot, place 5 liters of water, then add the beef, bacon, suet, blood (optional), potatoes, cinnamon, cabbage, wine, peppers, bay laurel, color and salt - everything together
Cover the pot and cook until the meats are tender (about 1 1/2 to 2 hours)
In the meantime, season the lizard with salt and pepper, garlic and onion
Water down the olive oil in a large pot and add the seasoned lizard
Baste the lizard on all sides
Occasionally turn it over, adding a little water to the surface as needed
It takes about 2 hours for the lizard to become tender
At the end of cooking, if necessary, add some water to the meat's sauce, to perfect a cup
When everything is cooked, remove the meats from the soup and discard the cabbage leaves
Cut the meats into bite-sized pieces and arrange them decoratively on a platter
Also cut the lizard into bite-sized pieces and place it among the other meats
To serve the soup, cut the bengal in half lengthwise and each half into 4 to 5 pieces
Place the pieces in a large tureen, with the side facing up
Dust them with cinnamon powder and garnish each piece with sprigs of parsley and thyme or dill
Pour the lizard's sauce over the meat and fill the tureen with the soup that cooked the meats
The sliced meats are served at the same time as the soup
It is customary to serve vegetables (carrots, cabbage, potatoes etc.) as accompaniment
This should serve 6 to 8 people.
