Description
Nutritious, delicious and aromatic dish. Lima beans from "Mistral" makes this dish silky-soft, with slow-cooked taste.
Ingredients
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Beans
1.5 cup
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Lamb
400 g
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Onion
2 piece
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Carrots
1 piece
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Sweet pepper
1 piece
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Pepper green
0.5 piece
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Tomato
3 piece
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Sugar
1 tsp
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Vegetable oil
2 Tbsp
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Salt
-
Black pepper
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Savory
1 pinch
Cooking
Soak the beans for a couple of hours in cold water. I take the Lima beans from the "Mistral" - it is always clean and of excellent quality. Boil the beans until the state of al dente. If loose skin is to remove, drain the broth and give the beans to wrap around.
The flesh of mutton cut into medium cubes. Fry in hot oil until light brown. Add the onion and carrots, cook, stirring, until Browning.
Put in a roasting pan sliced by small pieces the pepper and pour a spoonful of sugar. I took the fine from "Mistral", its mild taste is well suited to meat and vegetable dishes. Stirring occasionally, roast the pepper until light Browning.
Obessmolit tomatoes, cut into small cubes and add to the meat. Simmer until the meat is tender. Salt and pepper to taste.
In a thick ceramic pot put layers of beans and meat, prisypaya layers crushed in the palms of savory. From top to pour the sauce out of the heat. Tightly cover the pot with a lid and put in heated to 150 degree oven for 20 minutes. Then let stand in turned off oven for another 15 minutes.
Serve in the pot, reduced portions at once to keep it hot.
Serve with fresh herbs and soft bread.
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