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Title: Lamb Cholent Categories: None Yield: 1 Servings 2 c Lima beans 2 Lamb shanks 2 Onions, sliced 3 tb Oil 2 Cloves garlic, minced Salt & pepper (to taste) 1/2 ts Ginger Water Soak the beans overnight in water to cover. Bring to a boil and cook 30 minutes. Drain. Brown the lamb and onions in the oil. Add the garlic, seasonings and water. Cover and cook over low heat for 2 1/2 hours or until lamb and beans become tender. Add a little more water and place in low oven. Posted to JEWISH-FOOD digest V97 #059 by Steve and Marilyn Kerman |