Recipe - Lamb Cholent

2 cup Lima beans
2 Lamb shanks
2 Onions, cut or sliced up
3 tablespoon Oil
2 Cloves garlic, minced
Salt & pepper (to taste)
One half teaspoon Ginger
Water

Soak the beans overnight in water to cover. Bring to a boil and cook 30
minutes. Drain. Brown the lamb and onions in the oil. Add the garlic,
seasonings and water. Cover and cook over low heat for 2 One half hours or until
lamb and beans become tender. Add a little more water and place in low
oven.

Posted to JEWISHFOOD digest V97 #059 by Steve and Marilyn Kerman
sdkerman@hevanet.com on Feb 21, 97.