quick lamb cholent

Categories: Lamb; Jewish; Beans; Meat
Yield: 8 servings

Measure	Ingredient
2 cups	Dried lima beans
2	Lamb shanks
2	Onions, sliced
3 tablespoons	Fat
2	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