2½ pounds boneless lamb shoulder, peeled, seeded and finely chopped,
trimmed of excess fat and cut into or substitute ½ c chopped,
1½-inch cubes drained, canned tomatoes
1 tsp salt 6 medium-sized carrots, scraped
Freshly ground black pepper 6 white onions, each about 1½
4 T vegetable oil inches in diameter, peeled
2 c finely chopped onions ½ c fresh shelled lima beans, or
1 tsp finely chopped garlic substitute ½ c frozen lima beans,
2 T flour not defrosted
2 c water 2 T finely chopped fresh parsley
1 medium-sized firm, ripe tomato,
---------------------
Pat the pieces of lamb completely dry with paper towels and sprinkle them
evenly with the salt and a few grindings of pepper. In a heavy 10- to 12-inch
skillet, warm the oil over moderate heat. Whenh it is very hot but not
smoking, brown the lamb in the oil, 5 or 6 pieces at a time, turning them
frequently with a slotted spoon and regulating the heat so that they color
deeply and evenly without burning. As they brown, transfer the pieces of
lamb to a heavy 4- to 5-quart flameproof casserole.Add the chopped onions and garlic to the fat remaining in the skillet and, stirring frequently, cook for about 5 minutes until they are soft and translucent but not brown. With a slotted spoon, transfer the onion mixture to the casserole.
Add the flour to the skillet and stir for a minute or so. When it is delicately colored, pour in the water, add the tomato and continue to stir until the sauce comes to a boil, thickens lightly and is smooth. Pour the sauce over the lamb and onions and bring to a boil over high heat. Reduce the heat to low and simmer partially covered for 20 minutes.
Drop the carrots, whole white onions and beans into the casserole, turning them about with a spoon until they are evenly coated with the sauce. Cover partially and simmer for about 20 minutes longer, or until the lamb and vegetables are tender and show no resistance when pierced deeply with the tip of a small, sharp knife.
Taste for seasoning, sprinkle the top with parsley and serve at once directly from the casserole. Serves 4 to 6.
