Title: Lamb Stewed W/beans
Categories: European Ethnic Meat Main
Yield: 6 Servings
| 2 | lb | Lamb boneless & lean |
| 2 | | Onions chopped |
| 1 | c | Kidney beans dried |
| 2 | tb | Butter |
| 1/4 | c | Crisco* |
| 1 | | Garlic clove minced |
| 1 | tb | Flour |
| 1/2 | c | Tomato paste |
| | | 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