| 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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