Name: Lamb and Butter Bean Curry
Cook time: 100 min
Total time: 100 min
Yield: 4
Ingredients: 2 tbs oil; 500 g diced lamb; 2 brown onion chopped; 4 garlic clove; 2 tsp fresh ginger grated; 2 tsp ground cumin; 1 red chilli; 1 tsp garam masala; 2 tsp ground coriander; 1 tsp ground turmeric; 4 fresh curry leaves; 1/2 cup tomato puree; 250.00 ml beef stock (liquid); 3/4 cup water; 1/2 cup coconut cream; 300 g canned butter beans; 100 g baby spinach

by jan1601 Last updated on 04/14/2025

The best lamb curry according to family and friends.

- jan1601

Ingredients

2 tbs oil
500 g diced lamb
2 brown onion chopped
4 garlic clove
2 tsp fresh ginger grated
2 tsp ground cumin
1 red chilli
1 tsp garam masala
2 tsp ground coriander
1 tsp ground turmeric
4 fresh curry leaves
1/2 cup tomato puree
1 cup beef stock (liquid)
3/4 cup water
1/2 cup coconut cream
300 g canned butter beans
100 g baby spinach

Method

Step 1

Heat oil in large saucepan and cook lamb until browned, remove from pan.
Step 2

Cook onions, garlic, and ginger until onion is soft. Add spices and cook, stirring, until fragrant.
Step 3

Return lamb to pan with puree, stock, water and coconut cream. Simmer, covered, stirring occasionally for approximately 1½ hours or until lamb is tender.
Step 4

Add beans and spinach, cook until spinach is just beginning to wilt.
Step 5

Serve with Basmati rice, a sweet chutney and Naan Bread.

Recipe Notes

from Australia’s Best Recipes team

I very rarely include curry leaves as I usually forget to buy them and often use tinned diced tomatoes in place of tomato puree. use 1 red Thai chilli, or 1 teaspoon dried chilli flakes.