Prep 30 mins
Cook 8 hrs
No idea where this one came from. All I know it's torn from a magazine, I think it's Sunset but I'm not sure. Sometime, years ago, I wrote "GOOD" on the margin. Well I didn't lie, it is good. The prep time does not include preping the side boys. Invite some friends for supper hand them a nice glass of wine and a knife and everyone have fun slicing and dicing. You will all appreciate the meal more for the sharing.
- 1 lb small white beans, sorted & washed
- 2 cups boiling water
- 1 cup dry sherry (NOT COOKING SHERRY)
- 2 medium red onions, chopped
- 3 cloves garlic, minced
- 1⁄2 red bell pepper
- 1⁄2 green bell pepper
- 1 large granny smith apple, cored,chopped
- 2 tablespoons Madras curry powder (I buy mine whole & grind it just before use.)
- 2 lbs lean boneless lamb, trimmed of fat,cut into 1 inch cubes
- 1 teaspoon finely ground cumin seed
- 1⁄4 teaspoon turmeric
- Combine all except the meat in a crock pot.
- Mix well.
- Stir in the Lamb.
- Cover, cook on high for 1 hour.
- Reduce heat to low, stir.
- Cover, cook for 6-7 hours,'til beans are just tender. Always simmer curries slowly for a long time to bring out the full flavor of all the ingredients.
- Serve on a bed of Basmati Rice cooked in chicken stock with a green Cardamom pod.
- Serve the traditional"side boys", chutney, chopped peanuts, chopped green onions (whites& light green), raisins, grated coconut, Dried currents, chopped dried apricots, chopped dried mango, chopped dried papaya, the list is almost endless.
I subbed chickpeas for white beans and used about half the suggested amount of curry powder (should've used more, though). I made it on the stovetop, cooking on a low flame for about 2 hours. This was pretty yummy, but it definitely needed the "sideboys" to complete it. I used a commercial mango chutney and some currants. Served with rice and pappadums.