Saturday, March 30, 2013

Beans and lamb stew

Serves: 4-6 dishes
Preparation and cooking time: Preparation: 10 minutes
                                                          Cooking: 1hour 40 minutes
                                                          Total: 1 hour 50 minutes

500g lamb meat
4L water
250g dried white beans
2 bay leaves
1 cinnamon stick
2 cardamom cloves
1 small onion
1 cup freshly squeezed tomato juice (cut 4 large tomatoes and squeeze them)
1 tablespoon tomato paste
1 tablespoon vegetable oil
½ teaspoon salt
6 garlic cloves (crushed)
1 ½ teaspoon coriander powder
1 tablespoon coriander leaves


Soak the dried beans in 1L room temperature water for 4-6 hours (overnight)

Cut the lamb meat into pieces

Heat 1L water over high temperature and put the lamb for 10 minutes

Drain the water and wash the lamb pieces under running room temperature water for a minute (to get rid of the lamb’s fat and grease)

Heat 1L water over high temperature, put the lamb, bay leaves, cinnamon stick, cardamom cloves and full onion. Cover the pot for 1 hour or more until the lamb is ready.

Meanwhile drain the soaked beans and wash them gently under running room temperature water for a minute or less.

Heat 1L water over high temperature and cook the beans for 7-10 minutes (half cooked)
Drain the beans and leave them aside until the lamb is ready

Once the lamb is ready, remove the bay leaves, cinnamon stick, onion and cardamom cloves. Add the tomato juice, tomato paste and stir a little

Crush the garlic cloves, add salt, coriander powder and mix well

In a small pan, put 1 tablespoon of vegetable oil and fry the garlic mixture, add the coriander leaves just before the garlic becomes golden. Set aside until beans and lamb are ready

Add the beans to the cooked lamb and cook them together for 10 minutes

Add the fried garlic/coriander mixture and stir for 1-2 minutes

Serve it hot and ENJOY!

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