Cassoulet-lloyd evans
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pkg. dried white beans |
| 2 | teaspoons | Salt |
| ½ | cup | Diced salt pork |
| 4 | cups | Lamb cubes |
| 2 | cups | Chopped onions |
| 1½ | cup | Diced carrots |
| 2 | cups | Diced tomatoes |
| 3 | cloves | Garlic, pressed |
| 2 | tablespoons | Chopped parsley |
| ½ | teaspoon | Rosemary |
| 1 | teaspoon | Fresh ground pepper |
| 1 | teaspoon | Aromic curry powder |
| 3 | cups | Chicken broth |
| 2 | cups | Soft bread crumbs |
Directions
Preparation :
Rinse beans. Add water to cover. Bring to boil. Boil 2 minutes.
Remove from heat, cover and let stand 1 hour. Add salt, bring to boil again and simmer 1½ hours until tender. Fry salt pork over low heat until golden. Add lamb cubes and brown. Add onions, carrots, tomatoes, garlic, parsley, rosemary, pepper, curry powder and chicken broth. Bring to a boil, then simmer 30 minutes. Drain beans. Place in oven proof pot or deep pan. Pour meat and broth over beans. Bake covered at 350 degrees for 30 minutes. Then uncovered for 1 hour. Top with crumbs and bake until crumbs are golden. Serves 10. Walt MM