LAMB AND BUTTER BEAN CURRY
- 5 – 6 lamb or mutton pieces
- 1 teaspoon of each (aniseed, cloves, cumin, cinnamon sticks, mustard seeds)
- 1 onion
- 2 tablespoons masala
- 2 tablespoons kashmiri chilli powder (this is very hot, add less or according to preference)
- 1 teaspoon turmeric
- 2 tomatoes
- 1 tablespoon ginger and garlic
- 2 tins butter beans
- Meat marinade:
- 3 tablespoons Tomato sauce
- 3 tablespoons Worcestershire sauce
- 3 tablespoons Vinegar
- 2 tablespoons sugar
- 2 teaspoons mustard
Mix and coat meat with the marinade. Leave at least 2 hrs, then braai in a pot with little oil.|
Take the meat out and set aside.
Sauté seeds in the pot, do not burn, then add the onion let it braise add then the masala, chilli powder and turmeric, let it cook through but don’t let masala burn.
Add the tomatoes, ginger and garlic.
Let it cook a while then add your lamb or mutton pieces, cook until soft.
Add potatoes and salt.
Cook until potatoes are soft, add the tins butter beans, cook until done.
Garnish with coriander.
Greek lemon potatoes:
Cut potatoes in slices, spice with salt, pepper, organum, lemon juice and olive oil.
Layer potatoes in oven dish with slices of tomato and bake until soft but crispy.
Served with coleslaw and Greek salad.
Source for meat marinade : Pam Stander
Recipe and photo: Elena Kaminaridou Prins
