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Cassoulet-lloyd Evansbeans, lamb 1 lb pkg. dried white beans 2 teaspoon salt 1/2 cup diced salt pork 4 cup lamb cubes 2 cup chopped onions 1 1/2 cup diced carrots 2 cup diced tomatoes 3 centiliter garlic, pressed 2 tablespoon chopped parsley 1/2 teaspoon rosemary 1 teaspoon fresh ground pepper 1 teaspoon aromic curry powder 3 cup chicken broth 2 cup soft bread crumbs Preparation : Rinse beans. Add water to cover. Bring to boil. Boil 2 minutes. Remove from heat, cover and let stand 1 hour. Add salt, bring to boil again and simmer 1 1/2 hours until tender. Fry salt pork over low heat until golden. Add lamb cubes and brown. Add onions, carrots, tomatoes, garlic, parsley, rosemary, pepper, curry powder and chicken broth. Bring to a boil, then simmer 30 minutes. Drain beans. Place in oven proof pot or deep pan. Pour meat and broth over beans. Bake covered at 350 degrees for 30 minutes. Then uncovered for 1 hour. Top with crumbs and bake until crumbs are golden. Serves 10. Walt MM
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