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and Drink (Yin-Shan Cheng-Yao).

It suppliments and increases, warms the center, and accords ch'i.
Mutton (leg; bone and cut up), tsaoko cardamons (five), cinnamon (2
ch'ien), muslim beans [chickpeas] (one half sheng; pulverize and
remove the skins).  Boil the ingredients together to make a soup.
Strain broth  [Cut up Meat and put aside]  Add 2 ho of cooked
chickpeas, 1 sheng of aromatic non-glutinous rice, 1 ch'ien of
mastajhi.  Evenly adjust flavours with a little salt.  Add the cut-up
meat and [garnish with] coriander leaves.

Drake's Redaction:

Ingredients:
=B7 1 Kg Leg of Mutton or Lamb,
=B7 5 Tsaoko Cardamons,
=B7 4 Cinnamon Sticks crushed,
=B7 5 Liters of Water,
=B7 1 Tbsp Salt
=B7 2 cups of Shelled & Soaked Chick Peas
=B7 2 cups of Rice - Basmati or Japanese short grain.
=B7 1/2 bunch of coriander, chopped
=B7 2g of Mastic, ground.

 Method:
=B7 Bring 5 liters of salted water to the boil in a stock pot,
=B7 Add Mutton Leg,
=B7 Add cinnamon and Cardamon,
=B7 Boil for 2-3 hours until lamb is tender,
=B7 Take lamb out to cool,
=B7 Strain stock and put back on the heat,
=B7 Cook Chickpeas in broth until soft,
=B7 Mash chickpeas in broth until smooth,
=B7 Add rice and bring broth up to boil until rice is cooked a broth
  becomes thick,
=B7 Meanwhile, cut meat into small chunks.
=B7 Add meat, coriander leaf, mastic, and salt to taste.
=B7 Serve.

Not bad, quite filling with subtle but fresh flavours.  Not Haute
Cuisine but humble, filling fare...  I found it is also very nice if
you don't mash the chick peas too...

Cheers,

Drakey.