VOLUME 1 - Kilimanjaro Foods

Lamb Stewed W/Beans
Servings
lb lamb boneless &,Lean
onions,Chopped
c kidney beans,Dried
T butter
1/4 c crisco*
garlic clove,Minced
T flour
1/2 c tomato paste
1 salt & pepper,To Taste
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.