Cassoulet-lloyd evans

10 Servings

Ingredients

Quantity Ingredient
1 pounds Pkg. dried white beans
2 teaspoons Salt
½ cup Diced salt pork
4 cups Lamb cubes
2 cups Chopped onions
1½ cup Diced carrots
2 cups Diced tomatoes
3 cloves Garlic, pressed
2 tablespoons Chopped parsley
½ teaspoon Rosemary
1 teaspoon Fresh ground pepper
1 teaspoon Aromic curry powder
3 cups Chicken broth
2 cups Soft bread crumbs

Directions

Preparation :

Rinse beans. Add water to cover. Bring to boil. Boil 2 minutes.

Remove from heat, cover and let stand 1 hour. Add salt, bring to boil again and simmer 1½ hours until tender. Fry salt pork over low heat until golden. Add lamb cubes and brown. Add onions, carrots, tomatoes, garlic, parsley, rosemary, pepper, curry powder and chicken broth. Bring to a boil, then simmer 30 minutes. Drain beans. Place in oven proof pot or deep pan. Pour meat and broth over beans. Bake covered at 350 degrees for 30 minutes. Then uncovered for 1 hour. Top with crumbs and bake until crumbs are golden. Serves 10. Walt MM

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