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Braised Lamb with Beans and Tomato
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This recipe is based on one from the 'Economy Meat Dishes' chapter of The Polish Cookbook by Zofia Czerny, which was first published in 1961. I've upgraded it a little by adding soured cream, which goes into many of the less economical stews.
A soft Cabernet Sauvignon will work well with the lamb and tomato, while the cream will soften the wine's flavours.
Typical values per serving:
This recipe was first published in Sun Apr 01 01:00:00 BST 2007.