Quick lamb cholent
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried lima beans |
| 2 | Lamb shanks | |
| 2 | Onions, sliced | |
| 3 | tablespoons | Fat |
| 2 | Cloves garlic, minced | |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Ginger |
| 3 | cups | Water |
Directions
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