June 10, 2016 / In food , lamb / Tagged as: lamb, coriander, black beans, chickpeas, garam masala, turmeric, tomatoes, ginger

Mixed Bean Lamb Stew

Total Cook Time

50 minutes

Ingredients

  • 2 tbsp coconut oil or vegetable oil
  • 1 x 700g lamb, diced into cubes
  • 2 X 400g beans OR 500g dried beans (soaked at least 8 hours)
  • 2 tsp ground turmeric
  • 2 tsp salt
  • 4 tomatoes, chopped into small pieces
  • 2 tsp garam masala
  • 2 tbsp ginger, grated or finely chopped
  • 1 bunch coriander leaves, chopped

Method

  1. Heat the oil on a high heat and when its smoking hot add the lamb, turmeric and salt.
  2. Cook for 2 minutes and add the beans.
  3. Cook for 1 more minute before adding the tomatoes and garam masala.
  4. Cook for 2 minutes until the tomatoes have softened
  5. Add 400g boiling water.
  6. Reduce to a medium heat and cook for 40-50 minutes.
  7. After cooking add the ginger and enough water to keep it as a stew.
  8. Serve with a coriander garnish.

Notes

Chopped ginger should be used judiciously as the flavour tends to jumps out. Add more only if you think it works.

Traditionally this dish has Nepalese origins and should contain at least 5 different types of beans. I usually use just two for the convenience of two cans of beans.