Lamb stewed w/beans
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lamb boneless & lean |
| 2 | eaches | Onions chopped |
| 1 | cup | Kidney beans dried |
| 2 | tablespoons | Butter |
| ¼ | cup | Crisco* |
| 1 | each | Garlic clove minced |
| 1 | tablespoon | Flour |
| ½ | cup | Tomato paste |
| Salt & pepper to taste | ||
Directions
Soak the be4ans in cold water for 4 hours. Drain and cook in fresh water for 45 minutes. Brown the onion in butter. Combine 1½ cup pf water taken from the beans with the onions and add the tomato paste.
Mix well. Add salt and briong to a boil. Cut lamb into stewing chunks and brown the pieces in the butter. Add them to the boiling pot. Add 2 more cups of bean water reduece heat to simmer and do so for 30 minutes. Add the Criso and stew for 1 hour. Gravy: Brown the flour in the butter. Add 1 cup of the lamb bouillon, salt & pepper to taste.
Simmer for 5 minutes then strain. Pour over the meat at serving.
Drain the beans, add to the lamb and mix well. Cover with gravy. Goes well over rice or kasha. Origin: Marina Kiroshov, L'Viv-Ukraine, circa 1996