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Lamb Stewed W/Beans ethnic, european, main dish, meats 2 lb lamb boneless & lean 2 each onions chopped 1 cup kidney beans dried 2 tablespoon butter 1/4 cup crisco* 1 each garlic clove minced 1 tablespoon flour 1/2 cup tomato paste 1 salt & pepper to taste Soak the be4ans in cold water for 4 hours. Drain and cook in fresh water for 45 minutes. Brown the onion in butter. Combine 1 1/2 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 Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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