Prep: 10 mins | Cook: 55 minutes | Serves: 5 people
- 800g lamb chops, chopped in bite sizes
- 3 cloves
- 1 tsp ground cinnamon
- 2 tbsp olive oil
- 2 tbsp 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 sizes
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 1 tbsp 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 peppers, turmeric, cumin, coriander 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.