Lamb stewed w/beans

6 Servings

Ingredients

Quantity Ingredient
2 pounds Lamb boneless & lean
2 eaches Onions chopped
1 cup Kidney beans dried
2 tablespoons Butter
¼ cup Crisco*
1 each Garlic clove minced
1 tablespoon Flour
½ cup Tomato paste
Salt & pepper to taste

Directions

Soak the be4ans in cold water for 4 hours. Drain and cook in fresh water for 45 minutes. Brown the onion in butter. Combine 1½ cup pf water taken from the beans with the onions and add the tomato paste.

Mix well. Add salt and briong to a boil. Cut lamb into stewing chunks and brown the pieces in the butter. Add them to the boiling pot. Add 2 more cups of bean water reduece heat to simmer and do so for 30 minutes. Add the Criso and stew for 1 hour. Gravy: Brown the flour in the butter. Add 1 cup of the lamb bouillon, salt & pepper to taste.

Simmer for 5 minutes then strain. Pour over the meat at serving.

Drain the beans, add to the lamb and mix well. Cover with gravy. Goes well over rice or kasha. Origin: Marina Kiroshov, L'Viv-Ukraine, circa 1996

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