Home > Worldwide Recipes > Russia > Lamb, Mutton and Goat > Lamb Stewed With Beans
Lamb Stewed With Beans
Ingredients
2 lb lamb boneless and lean
2 onions, chopped
1 cup kidney beans, dried
2 tablespoons butter
¼ cup Crisco
1 garlic clove, minced
1 tablespoon flour
½ cup tomato paste
Salt and pepper, to taste
Details
Serves: 6
Method
Soak the beans in cold water for 4 hours. Drain and cook in fresh water for 45 minutes. Brown the onion in butter. Combine 1½ cups of water taken from the beans with the onions and add the tomato paste.
Mix well. Add salt and bring 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 reduce 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 and 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.
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