Curried lamb and bean potjie
1 cup red kidney beans
1 cup red speckled beans
1 kg lamb, sawn into portions
2 onions, chopped
2 cloves garlic, chopped
3 carrots, sliced
30 ml medium curry powder
5 ml turmeric
5 ml meat masala
1 x 410 g can whole tomatoes, chopped
1 bay leaf
2 teaspoons salt
Freshly ground black pepper to taste
500 ml meat stock
Place beans in smaller potjie and cover with cold water.
Slowly bring to the boil then boil rapidly for 5 minutes.
Remove from heat but keep lid on and allow beans to soak for 1 hour, then drain.
Heat larger potjie well without adding oil or butter.
Brown meat a few pieces at a time.
Add onion, garlic, carrots and celery and sauté until onion is transparent.
Add curry powder, turmeric and masala and fry for 2 minutes, stirring well.
Arrange beans on top of meat followed by tomatoes, bay leaf, salt, pepper and heated stock.
Ensure the beans are well covered.
Cover and simmer for 2 – 3 hours or until beans and meat are tender.
Stir carefully to mix.