Lamb Stewed W/beans Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Lamb boneless & lean,
2 each: Onions chopped,
1 cup: Kidney beans dried,
2 T: Butter,
1/4 cup: Crisco*,
1 each: Garlic clove minced,
1 T: Flour,
1/2 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 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, LViv-Ukraine,
circa 1996
Source from luhu.jp
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, LViv-Ukraine,
circa 1996
Source from luhu.jp