Jahnia with lamb and beans

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Nutritious, delicious and aromatic dish. Lima beans from "Mistral" makes this dish silky-soft, slow-cooked taste.

Ingredients for Jahnia with lamb and beans

Step by step instruction of cooking Jahnia with lamb and beans

Шаг 1

Soak the beans for a couple of hours in cold water. I take the Lima beans from the "Mistral" - it is always clean and of excellent quality. Boil the beans until the state of al dente. If there are loose skin, remove, drain the broth and give the beans to wrap around.

Шаг 2

The flesh of mutton cut into medium cubes. Fry in hot oil until light brown.
Add the onion and carrots, cook, stirring, until Browning.

Шаг 3

Put in a roasting pan sliced by small pieces the pepper and pour a spoonful of sugar. I took the fine from "Mistral", its mild taste is well suited to meat and vegetable dishes.
Stirring occasionally, roast the pepper until light Browning.

Шаг 4

Obessmolit tomatoes, cut into small cubes and add to the meat. Simmer until the meat is tender. Salt and pepper to taste.

Шаг 5

In a thick ceramic pot put layers of beans and meat, prisypaya layers crushed in the palms of savory. From top to pour the sauce out of the heat. Tightly cover the pot with a lid and put in heated to 150 degree oven for 20 minutes. Then let stand in turned off oven for another 15 minutes.

Шаг 6

Serve in the pot, reduced portions at once to keep it hot.

Шаг 7

Serve with fresh herbs and soft bread.