Preparation time: 5 minutes
Cooking time: 45 minutes
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 Cup) 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.