|2 cups||Dried lima beans|
|2||Cloves garlic, minced|
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
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