Tuesday, August 14, 2012

Lamb and Broad Bean Curry



2 tbsp of sunflower oil
4 tbsp of garam masala
1tsp of mustard seeds
1tsp of tumeric
1 thumb of ginger peeled and finely chopped
500g of shoulder or leg of lamb cut into bitesized
100g of red lentils
1/2 pint of vegetable stock
500ml of plain yogurt
2 cloves of garlic finely chopped
1 large onion thickly sliced
500g of fresh broad beans *
Heat the oil and fry the garam masala, tumeric , ginger, chillis and mustard seeds
Stir in the meat and allow it to brown , once browned remove and add the onions and garlic
Fry until softened then return the meat to the dish, add the lentils and stock
Simmer for 3 hours on a low heat ( check occassionally that it has not boiled dry and add extra water accordingly) or place in the slow cooker on low for 5 hours
The meat will be tender and falling apart, add the beans and yogurt for the last 15 minutes ( or 30 minutes for slow cooker)
Serve with rice

* Broad beans should be podded, unless they are very young and tender. Put the beans in a pan, cover with boiling water, return to the boil and cook for 3-5 minutes. Then drain, empty into cold water, slit each pod along its seam and run your thumb along the furry inside to push the beans out.
To double pod - or remove the thin skin that covers each individual bean - use your nail to slit the skin, then pop out the bright green bean.

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