Lamb and Lima Bean Stew

I think this came from a book called "Casserole Cookery". It was bound at the top instead of the left so it could stand up like an A-frame house with the recipe you were using at the time facing you. But maybe it's just a recipe my mother used to make.

This is a good stick-to-the-ribs winter recipe.

This works well in a crockpot.

• 4 lbs stewing lamb
• 1 lb dry lima beans
• 2 onions, diced
• 4 to 6 carrots, cut in rounds.
• 2 cloves garlic, minced
• 1 t salt
• 1/4 t ground black pepper
• 1 t ground paprika

Soak lima beans overnight if possible.

Boil lima beans until partly tender. Drain.

Remove fat from meat. Sear well.

Mix all ingredients except paprika in a saucepan. Add water just enough to cover. If you're doing this in a crockpot, go easy on the water, and forget about the stove and the oven.

Cook on top of stove. Transfer to ovenproof casserole and dry in 350 degree oven.

The quantities given above should serve 8.