|
Ingredients
|
Quantity
|
|
Butter
beans:
|
|
|
Butter beans – washed, soaked overnight in
plenty of cold water
|
150gms
|
|
Or
|
|
|
Butter beans – drained and washed
|
14 oz can
|
|
Cold water
|
600ml
|
|
Salt
|
¼ tsp or to taste
|
|
Ginger paste
|
1 tbsp
|
|
Garlic paste
|
2 tsp
|
|
Cooking oil
|
5 tbsp
|
|
Medium onion – finely chopped
|
2
|
|
Dried red chillies
|
2 up to 3
|
|
Cinnamon stick 2” long – broken
|
2 piece
|
|
Spice
paste:
|
|
|
Ground coriander
|
1 ½ tsp
|
|
Ground cumin
|
2 ½ tsp
|
|
Ground turmeric
|
1 tsp
|
|
Chilli powder
|
½ tsp or to taste
|
|
Lamb:
|
|
|
Leg or shoulder of lam – fat trimmed and cut
into 1.25” cubes
|
1 kg
|
|
Tomato puree
|
2 tbsp
|
|
Cardamoms – split open the top of each
pod,
|
2 up to 3
|
|
Whole cloves
|
6
|
|
Warm water
|
175ml
|
|
Juice of lemon
|
½
|
|
Chopped coriander leaves
|
2 tbsp
|
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
15minutes. 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.
