Lamb with Beans

Materials Metric US
muttong 640 g 22.57 oz
white beans, dry 260 g 9.17 oz
pork lard 10 g 0.35 oz
pork bones for making stock 200 g 7 oz
Ingredients for 1 kg (2.2 lb) of materials
salt 13 g 2-1/2 tsp
pepper 0.5 g 1/4 tsp
garlic 3.0 g 1 clove
paprika 1.5 g 2 tsp
vinegar 18 ml 1 Tbsp
wheat flour 30 g


  1. Soak beans for 12 hours in water. Stir. Dry beans must gain 85% in weight (use scale). If more weight gain is needed soak beans longer.
  2. Cut mutton into 1 inch (25 mm) pieces. Mix with salt, pepper and garlic.
  3. Place pork bones in pot, cover with 600 ml (20 oz) water and boil for 4 hours. Strain the stock.
  4. Making the roux. Heat the lard in a frying pan, adding flour. Stir continuously until light brown. Add 160 ml (2/3 cup) of pork stock (leftover liquid from boiling bones) and mix together. Add vinegar and mix.
  5. Mix diced meats, ground skins, diced onion, spices and the roux together.
  6. a. Pack about 160 g meat (5.64 oz) and cover with roux-stock liquid. Add about 200 g (7.05 oz) beans into pint jars. Fill with hot boiling stock leaving 1 inch headspace.
    b. Pack about 100 g of meat (3.52 oz) and cover with roux-stock liquid. Add about 120 g (4.23 oz) of beans. Fill with hot boiling stock leaving 1 inch headspace.
  7. Remove air bubbles, adjust lids and process at once at 250° F, 121° C:
    1/2 Pint jars - 50 min
    Pint jars - 60 min

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