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Cassoulet-lloyd evans

Yield: 10 Servings

1 lb Pkg. dried white beans      2 ts Salt
1/2 c Diced salt pork      4 c Lamb cubes
2 c Chopped onions      1 1/2 c Diced carrots
2 c Diced tomatoes      3 cl Garlic pressed
2 tb Chopped parsley      1/2 ts Rosemary
1 ts Fresh ground pepper      1 ts Aromic curry powder
3 c Chicken broth      2 c Soft bread crumbs

Preparation : Rinse beans. Add water to cover. Bring to boil. Boil 2 minutes. Remove from heat cover and let stand 1 hour. Add salt bring to boil again and simmer 1 1/2 hours until tender. Fry salt pork over low heat until golden. Add lamb cubes and brown. Add onions carrots tomatoes garlic parsley rosemary pepper curry powder and chicken broth. Bring to a boil then simmer 30 minutes. Drain beans. Place in oven proof pot or deep pan. Pour meat and broth over beans. Bake covered at 350 degrees for 30 minutes. Then uncovered for 1 hour. Top with crumbs and bake until crumbs are golden. Serves 10. Walt MM

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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More