INGREDIENTS

• 400-500g lamb- cut into pieces
• 1 can borlotti beans
• 1 chopped onion
• 1 tsp chopped ginger
• 1 tsp crushed garlic

(This can also be premixed ginger/garlic)

Whole Spices

• 1 piece cinnamon
• 1 bayleaf
• 1 tsp whole fennel
• 1 red chilli
• a few whole peppercorns
• 3-4 cloves
• 2 cardamom pods
• 1 star anise

Ground Spices

• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp corander
• 1 tsp fennel
• 1 tsp tumeric

Other

• Olive Oil
• 1½ cups water
• ½ cup cream/ sour cream
• 1 tsp salt
• Chopped Coriander leaves

Lamb and Beans Curry

DESCRIPTION

I learnt this one from my aunt: it’s a pretty easy curry and it’s a decent comfort food because it has a lot of cream and spices in it. I like it and it can last me most of a week if I’m the only one eating it.

PREPARATION

1. Coat the bottom of a pot with oil, heat over medium heat

2. Add whole spices, heat until fragrant

3. Add onions, cook until soft

4. Add ginger and garlic, cook for a minute.

5. Add ground spices and cook for 1-2 minutes

6. Add meat and mix well to coat with the spices

7. Drain canned beans and add to pot, stir well

8. Add water, this should cover the meat and beans

9. Bring mix to a boil

10. Turn heat down to simmer

11. Simmer for 1 hour, until lamb is soft. Stir occasionally

12. Add cream/sour cream and stir

13. Transfer to serving bowl, sprinkle coriander over the top

14. Eat with rice, bread, roti or whatever.