2 cups Canned lima beans — drained
2 teaspoons Salt + or –
1/4 cup Olive oil
1 3/4 pounds Cubed — lamb stew meat
1 teaspoon Freshly ground pepper
3 Bay leaves
1 teaspoon Ground coriander
2 teaspoons Dried savory
1 cup Milk
2 Medium onions
2 Tomatoes
Alt and frsh pepper to taste
Place limas in oven proof casserole, and barely cover with water. Bake at 350F for 2 hours, adding 1 ts. salt after 1 hour. Check from time to time, and add water if necessary if beans dry out. Meanwhile, heat one tbls. oil in a large, heavy skillet over high heat on stove. Add some lamb without crowding, and brown well in batches on all sides, adding extra oil as necessary. When all the lamb is browned, transfer meat to cast iron Dutch oven or casserole, along with remaining teaspoon salt, pepper, bay leaves, coriander, savory, and 1/2 cup milk. Cover and bake 30 minutes. Remove cover. Add remaining 1/2 cup milk, and continue to cook 45 minutes more, until meat is falling apart and tender. Remove from oven. Cover, and keep warm. Meanwhile, peel onions and halve them from tip to root. Place cut surface down on work surface and sliver each from tip to root. Toss with 1 teas. oil, set aside. Halve the tomatoes crosswise. Sprinkle with salt and pepper, and drizzle with some oil. Set aside. When it’s time to put dinner on the table, preheat broiler. Place onions in heat resistant dish, and place under broiler. As tops begin to color, remove from oven, toss onions and then put back into oven. Continue this process, stirring until onions are tender, about 5 minutes. Place tomato halves on top of onions,and return to broiler for about 3 minutes, until they wilt. Do not let them burn. Arrange onions and tomatoes on plate. Serve lamb in one covered casserole and lima beans in another. Scoop up some meat and onions and wrap in tortillas. Serve with sour cream and salsa along with the lima beans as a side dish.