Lamb White Bean Curry Recipes

LAMB & WHITE BEAN CURRY

Steps:

• Combine all except the meat in a crock pot.
• Mix well.
• Stir in the Lamb.
• Cover, cook on high for 1 hour.
• Reduce heat to low, stir.
• 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.
• Serve on a bed of Basmati Rice cooked in chicken stock with a green Cardamom pod.
• 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.

LAMB AND WHITE BEANS WITH ROSEMARY

Steps:

• In a large skillet with a lid, heat oil over medium-high. Season lamb generously on both sides with salt and pepper. Place in skillet; cook until browned, 3 to 4 minutes per side (lamb will finish cooking in step 4). Transfer chops to a plate (keep oil in skillet); loosely cover with aluminum foil, and set aside.
• To skillet, add onion, garlic, rosemary, and red-pepper flakes; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes.
• Add beans, sun-dried tomatoes, and 1/2 cup water. Bring to a boil, then reduce heat to medium-low; cook until mixture is slightly thickened and saucy, 4 to 6 minutes.
• Place chops on top of beans in skillet (adding any juices that have accumulated on plate). Cover skillet, and simmer until meat is medium-rare, 3 to 4 minutes. Serve chops with beans, and garnish with rosemary, if desired.

LAMB AND BUTTER BEAN CURRY

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.