LAMB AND BUTTER BEAN CURRY
The butterbeans in this dish give an interesting and healthy additiion, it is a wonderful marriage of dried beans and meat.
Provided by Brian Holley
Categories Curries
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 470.1, Fat 32.1, SaturatedFat 10.6, Cholesterol 120, Sodium 560.5, Carbohydrate 10.4, Fiber 2.3, Sugar 2.7, Protein 34.2
GREEK BEANS WITH SEARED LAMB
Braise butter beans or 'gigantes' with tomatoes, onion and garlic and serve with tender lamb fillet and crumbled feta cheese
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Rub the lamb with ½ tbsp of the oil and 1 garlic clove. Season well and set aside to marinate while you prepare the beans, or for up to 2 hrs if you have time.
- Heat the remaining oil in a pan. Add the onion and remaining garlic, and season. Fry for 8 mins until soft. Add the tomato purée, chopped dill, vinegar, stock and beans, season, and simmer for 15 mins or until most of the liquid has evaporated.
- Meanwhile, heat a frying pan until hot. Sear lamb on all sides, for about 5 mins in total. Rest, covered with foil, for 5 mins, then thickly slice. Serve the lamb with the beans, scattered with feta and the remaining dill leaves.
Nutrition Facts : Calories 437 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 0.8 milligram of sodium
HOME-STYLE LAMB CURRY
Storecupboard spices along with puréed onions, garlic and ginger create an authentic flavour in this tender lamb curry, that's rich in iron and two of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 2h5m
Number Of Ingredients 14
Steps:
- Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.
- Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.
- Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.
- Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
- Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.
- Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.
- Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.
- Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.
Nutrition Facts : Calories 470 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium
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