Ingredients
- 3 pounds lamb shoulder - cubed
- 8 ounces butter beans - brined overnight
- 1 ⅓ pint water
- 1 teaspoon salt
- 1-inch piece fresh ginger - chopped
- 4 cloves garlic - chopped
- 4 tablespoons oil
- 1 large onion - chopped
- 3 dried red chilies
- 2 cinnamon sticks - broken up
- 1 ½ teaspoons ground coriander
- 2 ½ teaspoons ground cumin
- 1 teaspoon turmeric
- ¼ teaspoon chili powder
- 2 tablespoons tomato puree
- 3 black cardamom pods - split open
- 5 cloves
- ¼ pint warm water
- ½ lemon - juice of
- coriander leaves - for garnish
Instructions
- 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.
Nutrition
Calories: 353kcalCarbohydrates: 17gProtein: 33gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 91mgSodium: 502mgPotassium: 801mgFiber: 5gSugar: 4gVitamin A: 283IUVitamin C: 41mgCalcium: 72mgIron: 5mg