Lamb and Butter Bean Curry
photo by Brian Holley
- Ready In:
- 2hrs 10mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 1360.77 g lamb, cubed
- 170.09 g butter beans, soaked overnight
- 473.19 ml water
- 4.92 ml salt
- 1 inch fresh ginger, chopped
- 4 garlic cloves, chopped
- 59.16 ml oil
- 1 large onion, chopped
- 3 dried red chilies
- 2 cinnamon sticks, broken up
- 7.39 ml ground coriander
- 12.32 ml ground cumin
- 4.92 ml turmeric
- 1.23 ml chili powder
- 29.58 ml tomato puree
- 3 black cardamom pods, split open
- 5 cloves
- 118.29 ml warm water
- 1 lemon, juice of
- coriander leaves (optional)
directions
- Drain the soaked butterbeans.
- Into a large pan put the butterbeans and the water, bring to the boil, reduce the heat and simmer for 30 minutes.
- Crush to a pulp the ginger and garlic with the salt.
- Mix together the ground coriander, cumin, turmeric and chilli powder with 3 tbsp water to make a paste.
- Heat the oil and fry the onions, chillies and cinnamon sticks for 5 minutes.
- Add the garlic and ginger pulp and cook for 2 minutes Add the spice paste and cook for 5 minutes.
- Add the meat, increase the heat and fry for 5 minutes Stir often.
- Add the tomato, cardamoms and the cloves, stir in the warm water, bring to the boil, lower the heat, cover with a lid and simmer for 1 hour.
- To the meat add the butterbeans and their cooking water. Bring to the boil, cover the pan and simmer 15 minutes.
- Remove from the heat stir in the lemon juice and serve garnished with the coriander leaves if using.
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