Lamb And Butter Bean Curry Recipe

Name: Lamb And Butter Bean Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs lamb, cubed; 6 ounces butter beans, soaked overnight; 1 pint water; 1 teaspoon salt; 1 inch fresh ginger, chopped; 4 garlic cloves, chopped; 4 tablespoons oil; 1 large onion, chopped; 3 dried red chilies; 2 cinnamon sticks, broken up; 1 1/2 teaspoons ground coriander; 2 1/2 teaspoons ground cumin; 1 teaspoon turmeric; 1/4 teaspoon chili powder; 2 tablespoons tomato puree; 3 black cardamom pods, split open; 5 cloves; 1/4 pint warm water; 1/2 lemon, juice of; coriander leaves (optional)

Servings: persons

3 lbs lamb, cubed
6 ounces butter beans, soaked overnight
1 pint water
1 teaspoon salt
1 inch fresh ginger, chopped
4 garlic cloves, chopped
4 tablespoons oil
1 large onion, chopped
3 dried red chilies
2 cinnamon sticks, broken up
1 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
1 teaspoon turmeric
1/4 teaspoon chili powder
2 tablespoons tomato puree
3 black cardamom pods, split open
5 cloves
1/4 pint warm water
1/2 lemon, juice of
coriander leaves (optional)

1
Drain the soaked butterbeans.
2
Into a large pan put the butterbeans and the water, bring to the boil, reduce the heat and simmer for 30 minutes.
3
Crush to a pulp the ginger and garlic with the salt.
4
Mix together the ground coriander, cumin, turmeric and chilli powder with 3 tbsp water to make a paste.
5
Heat the oil and fry the onions, chillies and cinnamon sticks for 5 minutes.
6
Add the garlic and ginger pulp and cook for 2 minutes Add the spice paste and cook for 5 minutes.
7
Add the meat, increase the heat and fry for 5 minutes Stir often.
8
Add the tomato, cardamoms and the cloves, stir in the warm water, bring to the boil, lower the heat, cover with a lid and simmer for 1 hour.
9
To the meat add the butterbeans and their cooking water. Bring to the boil, cover the pan and simmer 15 minutes.
10
Remove from the heat stir in the lemon juice and serve garnished with the coriander leaves if using.

1761

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 lbs lamb, cubed, 6 ounces butter beans, soaked overnight, 1 pint water, 1 teaspoon salt, and more.

Yes, Lamb And Butter Bean Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And Butter Bean Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions