• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Lamb Stewed W/beans

  • Recipe Submitted by on

Category: Russian, Meat, Georgian

 Ingredients List

  • 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

 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, L'Viv-Ukraine,

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