Lamb With Butter Beans

Recipe Ingredients

		Butter Beans
150		Butter beans - washed, soaked overnight in plenty of cold water (OR 14 oz can of butterbeans, drained and washed.)
600		Cold water
1 1/4 teaspoons	6.3ml	Salt or to taste
1 tablespoon	15ml	Ginger paste
2 teaspoons	10ml	Garlic paste
5 tablespoons	75ml	Cooking oil
2 tablespoons	30ml	Onions - finely chopped (medium)
2		Dried red chillies - up to 3
2		Cinnamon sticks - each2" long, broken
		Spice Paste
1 1/2 teaspoons	7.5ml	Ground coriander
2 1/2 teaspoons	12ml	Ground cumin
1 teaspoon	5ml	Ground turmeric
1/2 teaspoon	2.5ml	Chilli powder or to taste
		Lamb
1		Leg or shoulder of lamb - fat trimmed and cut into 1.25 inch
		Cubes
2 tablespoons	30ml	Tomato puree
2		Black cardamoms - split open the top of each pod, up to 3
6		Whole cloves
175		Warm water
		Half a lemon - juice of
2 tablespoons	30ml	Chopped coriander leaves

Recipe Instructions

Spice Paste: Make a paste of the Paste ingredients by adding 3 tbsp water.

Butter beans: Put the cold water and the butter beans in a sauce and bring

the liquid to the boil. Partially cover the pan and cook over a low heat

for 15 minutes.

Now cover the pan tightly and simmer the beans for about 20 minutes.

Remove the pan from the heat and keep aside.

Heat oil over medium heat and add the onions, red chillies and cinnamon

sticks. Stir and fry until the onions are soft, about 5 minutes.

Add the ginger and garlic pastes and stir and fry for 2-3 minutes.

Add the spice paste, adjust heat to low, stir and fry for a further 3-4

minutes.

Lamb: Add the meat, turn heat up to medium-high and fry for 5-6 minutes,

stirring frequently. Stir in the tomato puree then add cardamoms, cloves

and warm water. Bring to the boil, cover and simmer until the meat is

tender, 55-60 minutes.

If using fresh butter beans add them, and the liquid in which they were

cooked. Bring the liquid to the boil, cover the pan and simmer for 15

minutes. For canned butter beans simply add and simmer for 5 minutes.

Remove the pan from the heat and add the lemon juice and coriander leaves.

Serve with plain boiled rice or plain fried rice or Naan, Tandoori Roti

etc.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Source:
Hors d'Oeuvres, Norman Kolpas

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