Lamb with Lima Beans and Potatoes Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| Tomatoes | 4 | |
| Bacon | 1/4 Pound, sliced | |
| Onions | 2 | |
| Garlic | 2 Clove (5gm) | |
| Oil | 2 Tablespoon | |
| Lamb blade chops - 6 | ||
| Broth | 1 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Dried thyme | 1/2 Teaspoon | |
| Lima beans | 1 1/2 Pound, shelled | |
| Potatoes | 1 1/2 Pound | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Blanch, peel and chop tomatoes.
2) Chop bacon.
3) Peel and slice onions.
4) Peel and crush garlic.
5) Peel and slice the potatoes.
6) Blanch beans in boiling water for 5 minutes, then drain.
MAKING
7) In a flameproof casserole, heat oil and fry onion and garlic till transparent.
8) Add the chops and bacon and brown on all sides.
9) Pour off excess fat from pan.
10) Add tomatoes, broth, lemon juice, thyme and seasoning.
11) Cover and simmer for 30 minutes.
12) Add potatoes to casserole and cook for 10 minutes.
13) Add beans and cook for a further 15 minutes.
SERVING
14) Serve immediately with boiled rice.
1) Blanch, peel and chop tomatoes.
2) Chop bacon.
3) Peel and slice onions.
4) Peel and crush garlic.
5) Peel and slice the potatoes.
6) Blanch beans in boiling water for 5 minutes, then drain.
MAKING
7) In a flameproof casserole, heat oil and fry onion and garlic till transparent.
8) Add the chops and bacon and brown on all sides.
9) Pour off excess fat from pan.
10) Add tomatoes, broth, lemon juice, thyme and seasoning.
11) Cover and simmer for 30 minutes.
12) Add potatoes to casserole and cook for 10 minutes.
13) Add beans and cook for a further 15 minutes.
SERVING
14) Serve immediately with boiled rice.
Chef
