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Lamb With Butter Beans



Butter beans:

Butter beans – washed, soaked overnight in plenty of cold water

Butter beans – drained and washed
14 oz can
Cold water
¼ tsp or to taste
Ginger paste
1 tbsp
Garlic paste
2 tsp
Cooking oil
5 tbsp
Medium onion – finely chopped
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


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
Warm water
Juice of lemon
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.

Serve with plain boiled rice or plain fried rice or Naan, Tandoori Rotietc.