Curried lamb and bean potjie
Ingredients:
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
Method:
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.
