Categories: Meats 
      Yield: 4 servings 
  
      2 c  Canned lima beans,drained           1 ts Ground coriander 
      2 ts Salt                                2 ts Dried savory 
    1/4 c  Olive oil                           1 c  Milk 
  1 3/4 lb Cubed,lamb stew meat                2    Medium onions 
      1 ts Freshly ground pepper               2    Tomatoes 
      3    Bay leaves                          1    Salt and frsh pepper to tast 
  
      Place limas in oven proof casserole,and barely cover with water.Bake at 
  350 deg.2 hours,adding 1 tes.salt after 1 hour.Check from time to time,and 
  add water if necessary if beans dry out. 
      Meanwhile,heat one tbles.oil in 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.Makes 4 servings. 
      I realize there is no oven setting given for the baking.I guess it is 
  an over sight on the part of Michael Roberts.I will try and get 
  same...I.E.S.