Lamb Stew with Beans
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 lbs cubed lamb 2 rashers of bacon, diced 1 large onion, chopped
1 clove garlic, mashed 1 cup dried white beans 4 medium carrots, sliced
1 bay leaf 1/2 tsp allspice 1/2 tsp marjoram
2 Tbs fresh parsley, chopped 2 Tbs flour 2 Tbs butter



1 The day before you wish to serve this dish, soak the beans in plenty of cold water.
2 The next day, drain the beans, put them in a medium pot, and cover with cold water. Bring the water to a boil, reduce the heat, partially cover, and simmer till almost tender, about 45 minutes. Drain and reserve.
3 Trim any excess fat from the lamb. Heat the lard or oil in a large pot on medium-high. When quite hot, add the lamb and brown on all sides. Reduce the heat to medium. Add the bacon and fry till almost crisp. Drain off any excess fat. Add the onion and fry for about 5 minutes. Add the garlic and fry a couple more minutes.
4 Pour on about 8 cups of water. Throw in the bay leaf. Season with allspice, marjoram, parsley, salt, and freshly ground black pepper. Bring to a low boil, reduce the heat, partially cover, and simmer till the lamb is tender, about 1-1/2 hours.
5 Add the drained, cooked beans and the sliced carrots, bring back to a boil, and cook till done, about 30 minutes.
6 To thicken the stew, if needed, make a roux by melting the butter in a frying pan, mixing in the flour, and cooking for a couple of minutes. Stir the roux into the stew and heat through.
7 Serve with bread, rice, or potatoes and a green salad.

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