Wednesday, February 10, 2010

Lamb and Lima Bean Stew

This is adapted from Hazel Demarco’s Bean & Lamb Shank Soup.

  • 1 lb. dried lima beans (~2 cups)
  • 1 lb. lamb meat for stewing
  • 2 Tbs. butter
  • 3 cloves garlic
  • salt
  • 4 c. chicken broth
  • 2 c. water
  • 3/4 c. finely chopped onion
  • 3/4 c. finely chopped carrots
  • 1/2 c. finely chopped celery (or omit/ replace it out of season)

  1. Soak beans overnight.
  2. In soup pot, brown lamb on all sides and pour off any fat.
  3. Drain and rinse beans, and add to lamb with garlic, broth and water.
  4. Cook partially covered, around 1 1/2 hours, stirring occasionally.
  5. Add vegetables and salt and cook another 1/2 hour, stirring occasionally.
  6. Remove lamb pieces, cut into smaller pieces, and return to soup.
  7. Swirl in 2 Tbs. butter and serve.

Yields 6 servings.

NOTE: Can also use a lamb shank, cutting the meat off the bone in the final step. It may be cheaper and add flavor/ nutrients but it’s more work.

1 comment:

  1. We love it when Sylvan brings this soup over to share for lunch. Thanks for posting this, Heather!