Lamb & White Bean Curry

Name: Lamb & White Bean Curry
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 8-9 serving(s)
Ingredients: 1 lb small white beans, sorted & washed; 2 cups boiling water; 1 cup dry sherry (NOT COOKING SHERRY); 2 medium red onions, chopped; 3 cloves garlic, minced; 1/2 red bell pepper; 1/2 green bell pepper; 1 large granny smith apple, cored,chopped; 2 tablespoons Madras curry powder (I buy mine whole & grind it just before use.); 2 lbs lean boneless lamb, trimmed of fat,cut into 1 inch cubes; 1 teaspoon finely ground cumin seed; 1/4 teaspoon turmeric

Submitted by Pierre Dance

"No idea where this one came from. All I know it's torn from a magazine, I think it's Sunset but I'm not sure. Sometime, years ago, I wrote "GOOD" on the margin. Well I didn't lie, it is good. The prep time does not include preping the side boys. Invite some friends for supper hand them a nice glass of wine and a knife and everyone have fun slicing and dicing. You will all appreciate the meal more for the sharing."

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Ready In:: 8hrs 30mins
Ingredients:: 12
Serves:: 8-9

ingredients

1 lb small white beans, sorted & washed
2 cups boiling water
1 cup dry sherry (NOT COOKING SHERRY)
2 medium red onions, chopped
3 cloves garlic, minced
¹⁄₂ red bell pepper
¹⁄₂ green bell pepper
1 large granny smith apple, cored,chopped
2 tablespoons Madras curry powder (I buy mine whole & grind it just before use.)
2 lbs lean boneless lamb, trimmed of fat,cut into 1 inch cubes
1 teaspoon finely ground cumin seed
¹⁄₄ teaspoon turmeric

directions

Combine all except the meat in a crock pot.
Mix well.
Stir in the Lamb.
Cover, cook on high for 1 hour.
Reduce heat to low, stir.
Cover, cook for 6-7 hours,'til beans are just tender. Always simmer curries slowly for a long time to bring out the full flavor of all the ingredients.
Serve on a bed of Basmati Rice cooked in chicken stock with a green Cardamom pod.
Serve the traditional"side boys", chutney, chopped peanuts, chopped green onions (whites& light green), raisins, grated coconut, Dried currents, chopped dried apricots, chopped dried mango, chopped dried papaya, the list is almost endless.

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Reviews

I subbed chickpeas for white beans and used about half the suggested amount of curry powder (should've used more, though). I made it on the stovetop, cooking on a low flame for about 2 hours. This was pretty yummy, but it definitely needed the "sideboys" to complete it. I used a commercial mango chutney and some currants. Served with rice and pappadums.

Gingernut

Tweaks

I subbed chickpeas for white beans and used about half the suggested amount of curry powder (should've used more, though). I made it on the stovetop, cooking on a low flame for about 2 hours. This was pretty yummy, but it definitely needed the "sideboys" to complete it. I used a commercial mango chutney and some currants. Served with rice and pappadums.

Gingernut

RECIPE SUBMITTED BY

Pierre Dance

Kennewick, WA

I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace. Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy) My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal. I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.

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