Cassoulet-Lloyd Evans
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Cassoulet-Lloyd Evans
  Beans    Lamb    Cassoulet  
Last updated 6/12/2012 12:46:50 AM. Recipe ID 7282. Report a problem with this recipe.
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      Title: Cassoulet-lloyd evans
 Categories: France, Beans, Lamb
      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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Recipe ID 7282 (Apr 03, 2005)

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