| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Georgian | Georgian, Ethnic, Maindish, Meat, Russian | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From: Dr. Donald Houston Posted to MM-Recipes Digest V4 #16 by docdonald@worldnet.att.net on May 17, 1999
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