Dinner ideas

Lamb and lima bean soup

lamb and lima bean soup
2H 25M



1.In medium bowl, cover with beans water; stand overnight, drain.
2.In large saucepan, heat oil. Cook lamb, in batches, until browned; remove from pan. Add onion, garlic, carrot and celery to same pan; cook, stirring, until softened.
3.Return lamb to pan with drained beans, stock and water; bring to the boil. Simmer, covered, 1 hour, skimming surface occasionally.
4.Remove lamb shanks from pan. When cool enough to handle, remove meat from bones; discard bones, shred lamb. Return lamb to pan with undrained tomatoes; simmer, covered, 1 hour.
5.Just before serving, stir in dill and juice. Serve with toasted pita bread, if desired.

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