Butterbean curry

By admin
29 March 2012

Andaleeb Rinquest is a true Capetonian and loves the fusion of spices.

Preparation time: 5 min

Cooking time: 45 min

Serves: 6

30 ml (2 T) flour

500 g stewing lamb

45 ml (3 T) olive oil

1 large onion, finely chopped

2 cloves garlic, finely chopped

1 green chilli, finely chopped

2 tomatoes, roughly chopped

3 cinnamon sticks

3 cardamom pods

5 ml (1 t) ground coriander

5 ml (1 t) ground cumin

10 ml (2 t) curry powder

5 ml (1 t) ground turmeric

5 ml (1 t) salt and pepper

250 ml (1 c) chicken stock

410 g (1 can) butter beans, drained

handful coriander, chopped

Put the flour in a bowl and dust the lamb pieces until covered.

Add the oil to a saucepan and brown the meat in batches over medium heat and set aside.

In the same saucepan sauté the onion, garlic and chilli for 2 minutes or until the onion is translucent.

Add the tomatoes, cinnamon, cardamom and ground spices, stirring until well blended.

Return the meat to the saucepan and add the stock.

Turn down the heat and simmer for 35 minutes or until the meat is tender.

Add the butter beans and coriander and simmer for 5 minutes or until heated through.

Serve with rice.

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