Lamb White Bean Curry Recipes

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.

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.

Steps:

• Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.
• In a large stockpot, cook the onion in oil over low heat until just beginning to soften, about 4 minutes. Stir in garlic, and cook for 1 minute. Increase the heat to medium, and add lamb; cook for 3 to 4 minutes. Stir in carrots and celery, and cook for 1 minute. Stir in tomatoes, and season with parsley, thyme, oregano, and with freshly ground pepper and salt to taste. Add beans and broth to the pot. Bring to a boil, boil for 5 minutes, then reduce heat to medium-low. Simmer, covered, for 1/1/2 hours, or until beans are tender.
• Rinse spinach, and then place in a saucepan. Place over medium heat, and cook until wilted. This will only take a short time, and you will not need to add more liquid to the pan.
• Top each serving of soup with wilted spinach and crumbled feta cheese.

Steps:

• Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
• Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
• Return the lamb to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.