Lamb bean curry

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By Farzana Kumandan @sprinklesandspicect

INGREDIENTS

3 tablespoons butter
1 large onion finely chopped
1 cinnamon stick
1 all spice
2 cardamom pods
1kg Lamb pieces
1 heaped tablespoon garlic and ginger
2 ½ tsp fine fennel (bariship)
1 ¾ tsp fine cumin (jeera)
½ tsp fine coriander (danya)
1 tsp turmeric
1 tsp chilli powder
3-4 grated tomatoes
2 cups water
Salt to taste
1 tin baked beans in tomato sauce
1-2 tin butter beans in tomato sauce
Freshly chopped coriander and green chillies for garnish.
METHOD
In a large pot, over a medium heat, add the onions, butter, and whole spices. Braise until the onion is slightly golden brown.
Add in the meat and braise until the meat is slightly brown. Add in the garlic, ginger, and spices and braise until fragrant. (Add in a few tablespoons of water if needed)
Add in the tomato, water, and salt to taste and bring to a boil. Cover and cook for 30-40 minutes, on a medium to low heat, stirring occasionally.

Once the meat is soft and the water has reduced to a thick gravy, add in the beans, and stir well. Cook for 3 minutes and turn off the heat. Garnish with green chillies and freshly chopped coriander and serve with rice or roti and a side of crispy roast potatoes.

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