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Lamb Stewed with Beans


2 lb lamb boneless & lean
2 onions, chopped
1 cup kidney beans, dried
2 tablespoons butter
cup crisco
1 garlic clove, minced
1 tablespoon flour
cup tomato paste
Salt & pepper, to taste


Serves: 6


Soak the beans in cold water for 4 hours. Drain and cook in fresh water for 45 minutes. Brown the onion in butter. Combine 1 ½ cup 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 & 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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