Quick lamb cholent

Yield: 8 servings

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

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