Lamb and Butter Bean Curry

READY IN: 2hrs 10mins




  • 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.