Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Lamb
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Can lima beans -- drained
2 ts Salt; or to taste
1/4 c Olive oil
1 3/4 lb Lamb stew meat -- cubed
1 ts Pepper -- freshly ground
3 Bay leaves
1 ts Ground coriander
2 ts Dried savory
1 c Milk
2 md Onions
2 Tomatoes
Fresh pepper -- to taste
Place limas in oven proof casserole, and barely cover with water.
Bake at 350 F for 2 hours, adding 1 ts salt after 1 hour. Check from
time to time, and add water if necessary if beans dry out.
Meanwhile, heat 1 tb oil in a large, heavy skillet over high heat on
stove. Add some lamb without crowding, and brown well in batches on
all sides, adding extra oil as necessary. When all the lamb is
browned, transfer meat to cast iron Dutch oven or casserole, along
with remaining 1 ts salt, pepper, bay leaves, coriander, savory, and
1/2 cup milk. Cover and bake 30 minutes. Remove cover. Add remaining
1/2 cup milk, and continue to cook 45 minutes more, until meat is
falling apart and tender. Remove from oven. Cover, and keep warm.
Meanwhile, peel onions and halve them from tip to root. Place cut
surface down on work surface and sliver each from tip to root. Toss
with 1 ts oil, set aside. Halve the tomatoes crosswise. Sprinkle with
salt and pepper, and drizzle with some oil. Set aside.
When it's time to put dinner on the table, preheat broiler. Place
onions in heat resistant dish, and place under broiler. As tops begin
to color, remove from oven, toss onions and then put back into oven.
Continue this process, stirring until onions are tender, about
5 minutes. Place tomato halves on top of onions, and return to
broiler for about 3 minutes, until they wilt. Do not let them burn.
Arrange onions and tomatoes on plate. Serve lamb in one covered
casserole and lima beans in another. Scoop up some meat and onions
and wrap in tortillas. Serve with sour cream and salsa along with the
lima beans as a side dish.
