Ingredients
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1 (6 to 7 lb.) Butterflied Leg of Lamb
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2 packages red kidney beans
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4 cloves garlic, crushed
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2 medium onions, diced
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2 (8 oz.) cans tomato sauce
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Water
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Salt
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Pepper, freshly ground
Directions
- Cut lamb into 2-inch cubes and bring to room temperature.Meanwhile, place kidney beans, garlic, and onions in a large pot and add enough cold water to cover. Place over low heat and allow to simmer for about 1 hour, with cover on pot.Now add lamb cubes, salt and pepper to taste, and the tomato sauce. Cover and simmer for about 1 more hour. Take a look now and then and add more water if juice has become too thick.
Recipe Note
Serving Suggestions: This is such a hearty dish that there really is no need for accompaniments unless your guests would like some crisp French bread to dunk into that delicious sauce. A green salad with a tart dressing would be a good ending and chilled white or rose wine a nice go-with.
Blog post: https://www.lobels.com/lamb-and-kidney-bean-stew-82
