Veal with large lima beans (Mish Qingjji me Barbunja)
This dish comes from Albania; just like the country,
this recipe is very down to earth, filling and perfect for a week night dinner
with the family. Albania is one of those countries with jems that no one even
knows exist! Serve it with plain rice and a green salad.
Ingredients:
-
1½ lb veal
-
1 large onion, grated
-
salt, pepper
-
1 can of tomatoes or 3 large
fresh ones
-
1½ lb of large lima bean
Directions:
Select shoulder parts of the veal and cut them into
1" cubes. Wash the meat thoroughly with cold water, drain, and then place
the meat in a pot together with butter and grated onions and stir fry for a few
minutes. As the meat is frying, add water until the pieces are covered. Also
add salt, pepper, and only two to three tablespoons of tomatoes (note: tomatoes
can be cut into pieces to the size of your choice). Cover the pot and let the
meat boil.
In the meantime, cut the ends off the Lima beans and
clean them well (you also cut them in half if you desire). Add the Lima beans
to the meat after it has been boiling for several minutes. Also add water until
everything in the pot is covered. Finally, when the beans are done boiling, add
the rest of the tomatoes. Then let the stew boil for a few more minutes so that
the liquid can thicken.
*** Please note that tomatoes should not be added all
at once in the beginning since they don.t allow the Lima beans to boil at the
right pace. If you would rather use fresh tomatoes, when you add the Lima
beans, add whole tomatoes instead of cut ones.
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