Yield: 8 servings
Measure | Ingredient |
---|---|
2 cups | Dried lima beans |
2 \N | Lamb shanks |
2 \N | Onions, sliced |
3 tablespoons | Fat |
2 \N | Cloves garlic, minced |
2 teaspoons | Salt |
¼ teaspoon | Pepper |
½ teaspoon | Ginger |
3 cups | 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 fat. Add the garlic, salt, pepper, ginger and water. Cover and cook over low heat 2-½ hours or until lamb and beans are tender. Add a little water if necessary. Serves 6 - 8
From: The Art of Jewish Cooking by Jennie Grossinger Shared By: Pat Stockett
From: Pat Stockett Date: 09-26-94