This entry was posted on Monday, September 3rd, 2007 at 12:40 am and is filed under Lamb. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 2 cups dried lima beans
- 2 lamb shanks
- 2 onions, sliced
- 3 tablespoons fat
- 2 cloves garlic, minced
- 2 teaspoons salt
- ¼ teaspoon pepper
- ½ teaspoon ginger
- 3 cups 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 fat. Add the garlic, salt, pepper, ginger and water. Cover and cook over low heat for 2 ½ hours or until lamb and beans are tender. Add a little water if necessary. Serve 6 to 8.