Lamb stewed with beans

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   Ingredients

2. STEP 2

   

   Red beans

3. STEP 3

   

   Soak red beans overnight

4. STEP 4

   

   Beans that have swollen overnight

5. STEP 5

   

   Cut the lamb into small pieces.

6. STEP 6

   

   Throw the meat into the pan, put the butter in there and throw it into the pan, put the butter in there and fry.

7. STEP 7

   

   Fry the lamb until it releases its juices.

8. STEP 8

   

   Add beans.

9. STEP 9

   

   Add onion

10. STEP 10

    

    Fill with water and put on fire

11. STEP 11

    

    Mix cream with flour and salt.

12. STEP 12

    

    Mix cream, flour and salt until smooth

13. STEP 13

    

    At the end, when the products are completely cooked, add cream, mix and finish cooking.

14. STEP 14

    

    Add fresh herbs if desired.

15. STEP 15

    

    Lamb stewed with beans is ready!

Comments on the recipe

ottimista78

03.08.2023

4.6

season with what, at what stage? salt, pepper? the ingredients include cream, the recipe calls for sour cream. how much liquid should be in the finished dish (or should there be none at all)?

Marinochka

03.08.2023

4.9

This is yummy! I advise everyone to try this wonderful dish! my husband still loves it when I cook this way

ninaola

03.08.2023

4.7

Yes, season with salt and pepper and your favorite spices, if desired, at the stage of frying the lamb. This is the second course, so the amount of liquid is the same as in goulash, no more. Maybe even less. For me, cream can be replaced with sour cream; I often stew lamb this way and that. The recipe calls for cream. They don’t know how to make sour cream in Mongolia, as far as I know. Sorry for the typo in the text!

ottimista78

03.08.2023

4.5

Thanks for the clarification and the recipe

Anahit

03.08.2023

4.7

Ninaola, when I saw the recipe you proposed, I was surprised, since it combines incompatible products. But being very partial to both lamb and beans, I decided to take a risk and try it. And you know, I didn’t regret it. It turns out that lamb and beans go together very well. The beans, soaked in the taste of lamb, gave the whole dish an interesting, unique, most likely oriental taste! This is a new dish for me, I prepared it for the first time, but I know it won’t be the last time. Thank you, Ninaola for a good interesting recipe.

ninaola

03.08.2023

4.6

Anait, thank you for your trust! I'm very glad that you liked the result!

Gennady

03.08.2023

4.5

Dear ladies! If you want to pleasantly surprise your Man with an amazingly delicious dinner (I go crazy about it myself), modify this recipe as follows: - Melt 150 grams of small cubes of fat tail fat in a sauté pan. - Remove the fat when it turns a soft amber color. Mix the roasted mixture with ground cumin in a separate bowl and add plenty of salt. Take the steamed vodka out of the refrigerator and invite the man to drink a glass while snacking on these roasts. - put the lamb in the clarified fat and wait until the meat barrels are fried on at least one side. - add onion rings and immediately add a teaspoon of cumin. - As soon as the onion becomes soft and “glassy” in appearance - pour in the beans. - One or two pods of hot pepper under the beans will add the desired spiciness. - Spices - to taste. I usually add a little hops and dried tomatoes, chili - A glass of water (preferably the one in which the beans were soaked) - Simmer for 2 hours over very low heat. - Stir occasionally - do not break the capsicum! - Salt before serving. - Cilantro (optional) can be chopped and placed on top 5 minutes before serving. - Serve with the liquid in a deep plate with a pepper on top. Fresh dill will decorate this splendor. It’s brilliant to complement this with fresh pita bread, which can be dipped in liquid. Well, and vodka from the freezer, of course. Bon appetit and happiness to your families.