Lamb and Bean stew
Perfect for the chilly raining Autumn days
Cooking Instructions
- 1
Sprinkle salt over lamb and stir fry in olive oil till browned.
- 2
To the same pot, add onion and garlic and fry for a minute then add 2 Cups of hot water and cardamom pods along with seven spices and another tea spoon of salt. Bring to simmer, cover and cook on low for 1.5 hours or until tender.
- 3
Add beans, chopped tomatoes, tomato paste to the pot. Give it a good stir then turn off heat.
- 4
Add spinach (either as whole or roughly chopped) and stir till wilted. Stir in lemon juice.
- 5
Serve with a drizzle of olive oil over a bed of rice
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