Meat Stew with Beans (tscholent)
Soak beans overnight. Drain. Cut lamb into 4 parts. Peel potatoes and halve. Heat butter in a pan and brown meat, bones and potatoes on all sides. Season with salt and pepper, add eggs, beans and whole unpeeled onions to the pan and sprinkle with paprika and flour.
Add boiling water to the pan until 3 cm (approximately 1 inch) above the meat and vegetables. Cover and braise in preheated oven at 120°C (approximately 250°F) for about 5 hours. Suitable for eating during Shabbat.