lamb cholent

Categories: None
Yield: 1 Servings

Measure	Ingredient
2 cups	Lima beans
2	Lamb shanks
2	Onions, sliced
3 tablespoons	Oil
2	Cloves garlic, minced
	Salt & pepper (to taste)
½ teaspoon	Ginger
	Water

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.