Side Pannel
Lamb with Butter Beans
Ingredients List
- --------------------------------BUTTER BEANS--------------------------------
- 150 g Butter beans; washed, soaked
- ; overnight in plenty
- ; of cold water (OR
- ; 14 oz can of
- ; butterbeans,
- ; drained and
- ; washed.)
- 600 ml Cold water
- 1 1/4 ts Salt or to taste
- 1 tb Ginger paste
- 2 ts Garlic paste
- 5 tb Cooking oil
- 2 md Onions; finely chopped
- 2 Dried red chillies; up to 3
- 2 Cinnamon sticks; each2"
- -long, broken
Directions
SPICE PASTE
1 1/2 ts Ground coriander
2 1/2 ts Ground cumin
1 ts Ground turmeric
1/2 ts Chilli powder or to taste
LAMB
1 kg Leg or shoulder of lamb; fat
-trimmed and cut
; into 1.25 inch
Cubes
2 tb Tomato puree
2 Black cardamoms; split open
-the top
; of each pod, up to
; 3
6 Whole cloves
175 ml Warm water
Half a lemon; juice of
2 tb Chopped coriander leaves
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 15
minutes. 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 Roti
etc.
1 1/2 ts Ground coriander
2 1/2 ts Ground cumin
1 ts Ground turmeric
1/2 ts Chilli powder or to taste
LAMB
1 kg Leg or shoulder of lamb; fat
-trimmed and cut
; into 1.25 inch
Cubes
2 tb Tomato puree
2 Black cardamoms; split open
-the top
; of each pod, up to
; 3
6 Whole cloves
175 ml Warm water
Half a lemon; juice of
2 tb Chopped coriander leaves
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 15
minutes. 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 Roti
etc.
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