Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  lamb shoulder -- cut for stew
  2               cups  dried beans
  2        tablespoons  salad oil
  1         tablespoon  flour
  1                     garlic clove -- crushed
  2               cups  water
  2        tablespoons  tomato paste
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  1              small  bay leaf
  1              pinch  thyme
  2             sprigs  parsley
  2        tablespoons  chopped parsley

Preparation:

Soak beans overnight. Cook in salted water for 45 minutes. Drain and set aside. Meanwhile, in Dutch oven or large, heavy saucepan, heat oil. Add meat and cook until browned on all sides. Pour fat off pan. Add flour and cook until well browned, stirring constantly. Add garlic and cook for 2 minutes. Add water, tomato paste, salt, pepper, bay leaf, thyme, and sprigs of parsley. Bring to boil. Cover and simmer for 45 minutes. Add beans. Bring to boil. Cover and simmer gently for 1 hour. Discard bay leaf and sprigs of parsley. Sprinkle with chopped parsley. Serve in deep serving dish or in individual casseroles. Serve hot.

Nutritional Information:

727 Calories (kcal); 38g Total Fat; (46% calories from fat); 44g Protein; 55g Carbohydrate; 103mg Cholesterol; 381mg Sodium