Lamb & White Bean Curry

Submitted by Pierre Dance

"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: 8hrs 30mins
• Ingredients: 12
• 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.

Reviews

[Gingernut]

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.