As autumn sets in, it’s officially curry season! Warm up with our comforting butterbean curry — perfect for Ramadan. Pair it with fluffy rice or soft roti.
Butterbean curry
Ingredients
- 2 tbsp cooking oil
- 500 grams lamb pieces
- 1 onion, chopped
- 1 large tomato, chopped
- 1 tsp tomato paste
- 2 green chillies, deseeded and chopped
- 3 cloves garlic, grated
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1 tbsp leaf masala
- 1 tsp salt
- 2 cardamoms, bruised
- 1 stick cinnamon
- 2 tins of butter beans, drained and rinsed
- To serve
- Flaky roti
Instructions
HEAT oil in a pot over medium heat, add the onions and cook until transparent for about 10 minutes. Add all the spices, chillies and tomato and cook for 1 minute until fragrant. Add 3 tbsp of water.
ADD the lamb and stir to coat in all the spices. Cook for 3-5 minutes and add ½ cup water.
LOWER the heat to a simmer and cook for 45 minutes -1 hour.
ADD the beans, cook over medium to low heat, until the beans, meat and sauce are combined for about another 10 - 15 minutes. Add water to the consistency you like.
To serve
BEST served with boiled white rice or roti, atchars and or sambals.
if you want your curry to thicken, gently squash some of the beans.This will release some of the starch and help the curry thicken.
ALSO SEE: Potato waras
