Exotic bean lamb pot

Name: Exotic bean lamb pot
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g dried broad white beans; 1.2 kg shoulder of lamb (with bone); 2 Onions; 1-2 Garlic cloves; 2 TABLESPOONS Oil; 2 Bay leaves; 1 TEASPOON ground cumin; 11/2 - 2 TABLESPOONS Curry; 1 Mesp. Cayennepfeffer; 7-10 Tbsp Salt; 2 (approx. 400 g) large bunch of spring onions; 1 (approx. 100 g) big tomato; 1/2 bunch flat leaf parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g dried broad white beans
1.2 kg shoulder of lamb (with bone)
2 Onions
1-2 Garlic cloves
2 TABLESPOONS Oil
2 Bay leaves
1 TEASPOON ground cumin
11/2 - 2 TABLESPOONS Curry
1 Mesp. Cayennepfeffer
7-10 Tbsp Salt
2 (approx. 400 g) large bunch of spring onions
1 (approx. 100 g) big tomato
1/2 bunch flat leaf parsley

Directions

1
Soak the beans in 1/2 litre of cold water overnight. Remove fat from lamb meat and remove it from the bone. Dice meat. Peel onions and garlic. Cut onions roughly into rings. Heat oil in a pressure cooker (approx. 7 litres capacity) and fry meat in it.
2
Add bay leaf, onions and garlic and sprinkle with cumin, curry, some cayenne pepper and salt. Braise briefly. Add the beans with soaking water and 1/2 litre water. Bring to the boil, skim and close the lid. Set the cooking regulator (Silit) to "pressure cooking" and when the yellow pressure indicator area is reached, turn the heat down a little. Cook the bean lamb pot for 10 minutes. Then cook without heat for about 15 minutes and let it cool down until the pressure is out of the pot. In the meantime, clean and wash the spring onions and cut them into rings. Wash, halve, seed and dice the tomatoes. Wash parsley, dab dry and cut into fine strips. Open the pot, add spring onions, except for a tablespoon, bring to the boil again and simmer for 1-2 minutes.
3
Cook the bean lamb pot for 10 minutes. Then cook without heat for about 15 minutes and let it cool down until the pressure is out of the pot. In the meantime, clean and wash the spring onions and cut them into rings. Wash, halve, seed and dice the tomatoes. Wash parsley, dab dry and cut into fine strips. Open the pot, add spring onions, except for a tablespoon, bring to the boil again and simmer for 1-2 minutes. Season lamb pot with salt, curry and cayenne pepper and arrange on a deep dish. Sprinkle with remaining spring onions, diced tomatoes and parsley
4
Preparation time approx. 1 hour (without soaking time). Addition: Non-soaked beans cook for approx. 20 minutes and require approx. 1 litre of water as liquid. In this case the meat would have to cook as a piece on the bone - or, the beans would have to precook for 10 minutes!