Lamb & White Bean Curry

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.

• Ready In: 8 hrs 30 mins
• Serves: 8-9

Ingredients

• 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

Directions

1. Combine all except the meat in a crock pot.
2. Mix well.
3. Stir in the Lamb.
4. Cover, cook on high for 1 hour.
5. Reduce heat to low, stir.
6. 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.
7. Serve on a bed of Basmati Rice cooked in chicken stock with a green Cardamom pod.
8. 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.