Save to your scrapbook
Braised Lamb with Beans and Tomato
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 April 2007.