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Lamb Stewed W/Beans



6 Servings
2 lb lamb boneless &,Lean
2 onions,Chopped
1 c kidney beans,Dried
2 T butter
1/4 c crisco*
1 garlic clove,Minced
1 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.













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