Forums.NitroExpress.com

4 servings

Ingredients:
120g red kidney beans
30g fresh fenugreek or 2 tablespoons dried
150g parsley
l00 g coriander
180g spring onions or leeks
30g dill
400g boned leg of lamb
1 medium onion
2 tablespoons dried lime powder
4 whole dried limes
salt and pepper
Juice from 2 lemons (4 if dried lime is not available)

Directions:
Leave the red kidney beans to soak for several hours or overnight.
Then boil fast for ten minutes, drain and rinse well, put to the side.

Clean and wash the herbs, removing coarse stems, drain and shake dry. Chop very finely.

Fry the herbs (sprinkling in the crushed dried fenugreek leaf if using) in a little oil over a moderate heat, turning constantly, adding more oil when necessary until the herbs begin to darken (approx. 30-40 minutes). Remove from heat and put them side.

Trim and cut the meat into large pieces, 5-6 cm, wash and leave to soak while you slice and fry the onion until soft and golden.

Add the drained meat and brown well on all sides. Stir in the herbs. Add the beans, lime powder and enough water to cover. Cover the pan and simmer gently for 60 min.

Pierce the dried limes in several places with a sharp knife and add along with the dried lime powder and salt. Simmer gently for a further 60 min or until the meat and beans are tender and the whole sauce well blended. Add lemon juice to taste.

Dish up into a warm serving dish and serve with white rice

--------------------
© "I have never been able to appreciate 'shock' as applied to killing big game. It seems to me that you cannot kill an elephant weighing six tons by ´shock´unless you advocate the use of a field gun." - W.D.M. Bell: Wanderings of an Elephant Hunter.

Post Extras