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Categories:Viewed: 80 - Published at: 9 years ago
Ingredients
- 6 tablespoons pareve margarine
- 2 scallions chopped
- 1/4 cup fresh parsley chopped
- 3 1/2 pounds meat lean lamb, cubed
- 1/4 cup fresh lemon juice
- 1 lemon cut into wedges
- 16 ounces red kidney beans drained
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
Method
- Melt 2 tbsp margarine in a large pot. Add scallions and parsley; fry until the parsley is dark green.
- Melt the remaining margarine in another frying pan. Add the lamb and brown the cubes.
- Add the lamb to the other pot. Add lemon juice and lemon wedges. Cover with water. Stir, cover and simmer for 1 hour 15 minutes.
- Stir in the kidney beans, salt and pepper. Add water to cover the food, plus an inch. Cover and simmer for another 20 minutes, until the lamb is tender.
