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Veal with large lima beans

Veal with large lima beans, Mish qingjji me barbunja, is an Albanian dish of veal.

1 1/2 lb veal 1 large onion, grated salt, pepper, tomatoes 1 1/2 lb of large
Lima beans.

Select shoulder parts of the veal and cut them into 1" cubes. Wash the meat
thoroughly with cold water, drain, and then place the meat in a pot together
with butter and grated onions and stir fry for a few minutes. As the meat is
frying, add water until the pieces are covered. Also add salt, pepper, and
only two to three tablespoons of tomatoes (note: tomatoes can be cut into
pieces to the size of your choice). Cover the pot and let the meat boil.

In the meantime, cut the ends off the Lima beans and clean them well (you
also cut them in half if you desire). Add the Lima beans to the meat after
it has been boiling for several minutes. Also add water until everything in
the pot is covered. Finally, when the beans are done boiling, add the rest
of the tomatoes. Then let the stew boil for a few more minutes so that the
liquid can thicken.

Please note that tomatoes should not be added all at once in the beginning
since they don’t allow the Lima beans to boil at the right pace. If you
would rather use fresh tomatoes, when you add the Lima beans, add whole
tomatoes instead of cut ones.

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