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Haricot Of Lamb

Western.Chefs's picture
Ingredients
  Pinto beans/White navy beans 1 Pound
  Water 1 Cup (16 tbs) (adjust quantity as needed)
  Whole cloves 2
  Onion 1
  Salt 1 Teaspoon
  Pepper 1 Dash
  Bay leaf 1
  Garlic 1 Clove (5 gm)
  Lamb shoulder 2 1⁄2 Pound, cut into 1 1/2 inch cubes
  Flour 1 Tablespoon
  Olive oil 6 Tablespoon
  Garlic 2 Clove (10 gm), finely minced
  Leeks 3 , sliced
  Ground thyme 1 Teaspoon
  Broth/Red wine 1⁄4 Cup (4 tbs) (adjust quantity as needed)
  Buttered crumbs 2 Tablespoon
Directions

GETTING READY
1. In a dish, soak beans overnight in water or quick-soak.
2. Drain excess water.

MAKING
3. Take a large pot and out beans in it.
4. Cover the beans in pot with water.
5. Insert cloves halfway into onion.
6. Add to beans in pot.
7. Add the next 4 ingredients.
8. Bring the mixture to a boil.
9. Simmer until beans are tender.
10. Drain.
11. Discard onion and bay leaf.
12. Dust lamb with flour.
13. Brown in oil.
14. Add garlic, leeks, thyme, and broth to cover.
15. Bring to a boil.
16. Reduce heat and simmer, covered, about 1 to 2 hours until lamb is tender.
17. Combine lamb mixture with beans.
18. In a casserole place mixture.
19. Bake uncovered for 45 to 60 minutes, basting with additional broth.

FINALIZING
20. Sprinkle with buttered crumbs and bake 15 minutes more.

SERVING
21. Serve haricot of lamb immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Bean
Preparation Time: 
20 Minutes
Cook Time: 
90 Minutes
Ready In: 
110 Minutes
Servings: 
4

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