22 Street Lane Nursery - Dish of the Month

August 2024 Dish of the Month Recipe Slow Cooked Lamb and Butterbean Curry

Ingredients: • 2 tablespoons olive oil • 500 g diced lamb • 2 brown onion chopped • 4 garlic cloves • 2 tsp fresh ginger grated • 2 tsp ground cumin • 1/2 red chilli • 1 tsp garam masala • 2 tsp ground coriander • 1 tsp ground turmeric • 1/2 cup tomato puree • 1 cup beef stock • 3/4 cup water • 1/2 cup coconut cream • 300 g canned butter beans • 100 g baby spinach

Method: 1. Heat oil in a large saucepan and cook lamb until browned, remove from pan. 2. Cook onions, garlic, and ginger until onion is soft. Add spices and cook, stirring, until fragrant. 3. Return lamb to pan with puree, stock, water and coconut cream. Simmer, covered, stirring occasionally for approximately 1½ hours or until lamb is tender. 4. Add beans and spinach, and cook until spinach is just beginning to wilt. 5. Serve with Basmati rice.