|Bacon slices||4 , diced|
|Boneless lean lamb shoulder||2 Pound, cut in 1 inch cubes|
|Onion||1 Large, chopped to make 1 cup|
|Salami||1⁄4 Pound, cut into 1/4 inch cubes|
|White kidney beans||2 Pound (2 cans, 1 pound each)|
|Canned stewed tomatoes||1 Pound (1 can)|
Saute bacon until crisp in a large frying pan; remove with a slotted spoon and place in a 10-cup deep baking dish.
Brown lamb slowly, about half at a time, in bacon drippings; drain all drippings from pan.
Return all meat to pan; cover.
Cook slowly for 15 minutes.
Remove with a slotted spoon and place in baking dish with bacon.
Saute onion until soft in same frying pan; stir in salami and saute for about 2 minutes.
Stir in beans and liquid, tomatoes, salt, pepper, and bay leaf; heat to boiling.
Stir into meat mixture; cover.
Bake in hot oven (400Â°) for 30 minutes; uncover.
Bake for 30 minutes longer, or until lamb is tender.
Remove bay leaf.