1 cup dried apricots
1 cup dried prunes
1 cup walnuts
4 cup navy beans
2 tablespoons butter
1 cup water
½ lime (sliced)
1 tablespoon curry powder
12 lamb chops (shoulder cut may be used)

Procedure:

Soak apricots and prunes for a while. Soak walnuts and beans separately several hours or overnight. Brown meat in butter. Add water and let stew for 15 minutes. Add tenderized fruits, nuts and beans and simmer on low heat for two hours. During last hour of cooking add curry powder and the lime.

Fortuna Cooks

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Long Extended Stay  Hotel Rooms Winnipeg St. Vital

Pet Friendly Hotel Winnipeg

Fortuna Cooks

Fortuna Cooks – Tex Mex

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