Prep: 10 minutes | Cook: 50 minutes | Serves: 4 people
800g lamb chops, chopped in bite sizes
1 teaspoon ground cinnamon
2 tablespoons olive oil
2 tablespoons butter
1 large onion, finely chopped
3 cloves of garlic, finely chopped
3 medium-sized carrots, chopped in 1cm pieces
1 rib of celery, finely chopped
3 small sized sweet potatoes, chopped in bite size
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 tablespoon ground coriander
3 green cardamom pods (cut in half)
500ml chicken stock
400g tin chopped tomatoes
400g tin butter beans, drained and rinsed
400g tin kidney beans, drained and rinsed
Fresh coriander for garnish
Heat the olive oil in a large pot and cook over medium-low heat. Add the cloves and cinnamon and fry for a minute. Add the lamb. Lightly season with salt and pepper and cook until brown – approximately 5 minutes. Remove lamb and place on a plate and set aside.
Heat the butter and cook over medium-low heat. Add onion, garlic and stir until brown.
Add celery, carrots, and sweet potatoes. Cook for 5 minutes. Once vegetables are brown, add red and yellow bell peppers, turmeric, cumin, coriander, cardamom and the can of chopped tomatoes. Stir and cook for a minute.
Add lamb and stir to combine. Turn heat to high and add chicken stock. Once at a boil, add kidney and butter beans and turn heat down to low. Simmer until lamb is tender – approximately 40 minutes.
Garnish with fresh coriander and serve on basmati rice.
Dish can also be prepared in slow-cooker or pressure-cooker. Be mindful of bones.
Recipe adapted by Marike Gevers