|2 cups||Lima beans|
|2||Cloves garlic, minced|
|Salt & pepper (to taste)|
Soak the beans overnight in water to cover. Bring to a boil and cook 30 minutes. Drain. Brown the lamb and onions in the oil. Add the garlic, seasonings and water. Cover and cook over low heat for 2½ hours or until lamb and beans become tender. Add a little more water and place in low oven.
Posted to JEWISH-FOOD digest V97 #059 by Steve and Marilyn Kerman <sdkerman@...> on Feb 21, 97.
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