Spiced lamb stew

Spiced lamb stew

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 1/2 cups dried haricot or kidney beans, or chickpeas
1 tablespoon olive oil
1 large onion, sliced
500g boneless lamb, cut into 2 cm cubes
1 tablespoon ground chillies
1 teaspoon turmeric
2 garlic cloves, crushed
2 carrots, diced
salt and freshly ground pepper
2 cups water
8 cherry tomatoes
1 bunch parsley, chopped
1 small bunch mint, finely chopped
lemon juice

Method

  1. Soak the dried beans or peas overnight in plenty of cold water to cover. Drain and place in a large saucepan with fresh water to cover. Bring to the boil and cook for about 20 minutes. Drain.
  2. Meanwhile, heat the oil in a large frying pan and sauté the onion gently, remove and set aside. Add the lamb cubes in a few lots and brown all over. Add the chilli and turmeric and return the sautéed onions with the garlic and carrots. Season with salt and pepper and stir. Add about 2 cups water to the drained beans then cover and simmer gently for about 1 hour. Add the cherry tomatoes, parsley and mint and continue to cook a further 30 minutes. Sprinkle with lemon juice just before serving.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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