Quick Lamb Cholent

Recipe Ingredients

2 cups	320g / 11oz	Dried lima beans
2		Lamb shanks
2		Onions - sliced
3 tablespoons	45ml	Fat
2		Garlic cloves - minced
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/2 teaspoon	2.5ml	Ginger
3 cups	711ml	Water

Recipe Instructions

Soak the beans overnight in water to cover. Bring to a boil and cook 30 minutes. Drain.

Brown the lamb and onions in the fat. Add the garlic, salt, pepper, ginger and water. Cover and cook over low heat 2 1/2 hours or until lamb and beans are tender. Add a little water if necessary. Serves 6 to 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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