Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Lima beans |
| 2 \N | Lamb shanks |
| 2 \N | Onions, sliced |
| 3 tablespoons | Oil |
| 2 \N | Cloves garlic, minced |
| \N \N | Salt & pepper (to taste) |
| ½ teaspoon | Ginger |
| \N \N | 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.