Lamb And Butter Bean Curry

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 lbs lamb, cubed
• 6 ounces butter beans, soaked overnight
• 1 pint water
• 1 teaspoon salt
• 1 inch fresh ginger, chopped
• 4 garlic cloves, chopped
• 4 tablespoons oil
• 1 large onion, chopped
• 3 dried red chilies
• 2 cinnamon sticks, broken up
• 1 1/2 teaspoons ground coriander
• 2 1/2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1/4 teaspoon chili powder
• 2 tablespoons tomato puree
• 3 black cardamom pods, split open
• 5 cloves
• 1/4 pint warm water
• 1/2 lemon, juice of
• coriander leaves (optional)

Recipe

• 1 drain the soaked butterbeans.
• 2 into a large pan put the butterbeans and the water, bring to the boil, reduce the heat and simmer for 30 minutes.
• 3 crush to a pulp the ginger and garlic with the salt.
• 4 mix together the ground coriander, cumin, turmeric and chilli powder with 3 tbsp water to make a paste.
• 5 heat the oil and fry the onions, chillies and cinnamon sticks for 5 minutes.
• 6 add the garlic and ginger pulp and cook for 2 minutes add the spice paste and cook for 5 minutes.
• 7 add the meat, increase the heat and fry for 5 minutes stir often.
• 8 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.
• 9 to the meat add the butterbeans and their cooking water. bring to the boil, cover the pan and simmer 15 minutes.
• 10 remove from the heat stir in the lemon juice and serve garnished with the coriander leaves if using.