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Ingredients
- 1-1/2 pounds lamb shoulder chops
- 1 medium onion, chopped
- 4 peppercorns, crushed
- 1 teaspoon coriander seeds, crushed
- 1 clove garlic, minced
- 1/2 teaspoon cinnamon
- 1 tablespoon dried red chile pods, thinly sliced and seeds removed for a milder taste
- 2 cups dried Anasazi or pinto beans, soaked overnight and drained
- 12 cups water
- 2 to 3 teaspoons salt, or to taste
- Pepper; to taste
Details
Servings 6
Preparation
Step 1
Place all ingredients except salt and pepper in a large saucepan and bring to a boil. Reduce heat to a
simmer and cook, covered, for 3 to 4 hours, or until beans are tender.
Season with salt and pepper.
Ladle soup and lamb into bowls.
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