LAMB AND BUTTER BEAN CURRY

Lamb and Butter Bean Curry image

Provided by Brian Holley

Categories Curries

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 20

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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)

Steps:

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.