2 lbs. boneless lamb (or venison)
1 lb. dried navy beans
1/2 c. oil
3/4 c. chopped onions
1 clove garlic, minced
1/2 tsp. curry
2 (8 oz.) cans tomato sauce
1/2 c. minced parsley
Salt & pepper to taste

Cook beans by favorite method. Meanwhile cut lamb in small chunks. Saute onions in oil 5 minutes. Add lamb and spices, brown lamb, add tomato sauce, cook 30 minutes over low heat. Add to cooking beans and cook slowly until ready to serve. Stir in parsley and salt and pepper.