For lamb curry lovers, because I know there are plenty of us, this lamb and butter beans curry is demonstration of how cooking with basic ingredients can be cheery and rigorously flavoursome. I offer it with a fluffy turmeric and lemon basmati rice. You could do a fresh tangy and sweet carrot salad alongside it.
Butter beans has been a long time staple so you can’t go wrong here. A one-pot weeknight friendly meal, that is perfect for cosy family meals, requires little planning, means that you can serve this dinner more often.
The lamb leg and shoulder parts are usually best for lamb curry because of the additional flavour you get from the bones and marrow. Lamb and mutton are often used inter-changeably, however the difference is the age of the animal, the age affects the flavour and tenderness of the meat. Lamb is a sheep that is usually under a year of age which has little fat. Mutton is older than one year and has a much higher amount of fat, with a much stronger flavour.
A good dose of Indian spices, onion, vegetables and ginger and garlic paste will be your next best thing. This recipe provides tender pieces of lamb meat doused in spicy juices, a slight sweetness with loads of gravy to mop up with torn shards of naan. This immensely comforting curry makes a charming wintery pleasure. It is doable easy, with a kiss of warmth, you will be ladling up seconds.
LAMB AND BUTTER BEANS CURRY
Ingredients
- 1 kg lamb (cut into curry pieces)
- ½ cup vegetable or olive oil
- ½ onion, chopped.
- a few curry leaves,
- 1 cinnamon stick,
- ¼ tsp jeera seeds
- ½ tsp turmeric
- 2 tbsp homemade madras mixed masala or kashmiri red chili powder
- 2 tbs Ina Paarman’s Cajun Spice
- 1 tbsp ginger and garlic paste.
- 1 cup pureed tomato
- 1 can butter beans (drained)
- Salt to taste
- Freshly chopped coriander
Instructions
- Over medium heat, in a medium saucepan, heat oil, add onions and curry leaves to sauté, until the onions are translucent.
- When onions are ready, add the fine spices (except the cajun spice) and the ginger and garlic paste.
- Let sauté for a few seconds. Add the washed meat, sprinkle the Cajun spice over the meat and add the tomato. Stir well to combine everything. Add 1/4 cup water to cook.
- After +/- 15 minutes, when meat feels nearly tender, you may need to add more water (another ¼ to ½ cup water to allow meat to cook soft and tender.
- During the last 5 minutes of cooking, add the butter beans and stir through.
- Garnish with freshly chopped coriander.
- Serve with basmati rice, flatbreads such as naan, roti, or parathas.
Notes
Hope you will give this recipe a try. If you do, make sure to tag me on Instagram @foodiesof_cakewalk and leave a comment below.
