This is a print preview of "Lamb and Beans" recipe.

Lamb and Beans Recipe
by renee

Lamb and Beans


Lamb and Bean Stew

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Israel Israeli
Cook time: Servings: 5

Goes Well With: steamed vegetables

Ingredients

  • 5 lb. lamb shoulder
  • 2 cups large beans
  • 1 cup barley
  • 1 onion, chopped
  • 2 carrots, cut in slices
  • 1 teas. sea salt
  • black pepper, to taste
  • 1 teas. turmeric
  • you can add a bay leaf
  • 1/2 Table Hawayaj (middle eastern spice)

Directions

  1. Soak beans night before in cold water. Next day, rinse them well. Put lamb in large pot. Cover lamb with water, and bring to a boil. Skim the top off while cooking. Put beans in pot. Add barley.
  2. Add salt, pepper, turmeric, bay leaf, chopped onion, and carrots.
  3. Add 1/2 Table hawayaj spice before end of cooking. Adjust spices to your taste.
  4. Cook about 1 and a 1/4 hours. If the fork goes into the lamb, and its soft, then its finished cooking. If not, continue cooking.