Aduki beansAduki beans

Take: 1 large onion; 4-5 cloves garlic; olive oil; some lamb (e.g. 3 fillets of shoulder); 1 red pepper; a can each of aduki beans and chick peas; some black pepper, paprika, garam masala, and ground cumin; some stock powder; Worcestershire sauce; about a mugful of passata and a good squeeze of tomato puree.

1. Peel and chop the onion and garlic, frying them gently in a large saucepan using a good lot of oil.
2. Meanwhile, cut the lamb up into chunks and add that to the pot, turning up the heat a bit and stirring occasionally while you fry the lamb until you can’t see any pink bits.
3. Meanwhile, de-seed and chop the pepper and rinse the beans. Then add this to the pot along with all the other ingredients. Add about a canful of water, so that there is plenty of cooking liquid.
4. Leave it all to cook, checking and stirring every now and again, and adding more water if the cooking liquid reduces too much. Cook it for 45 minutes to an hour.

Makes: absolutely masses, we’ve had five helpings between us and there is still a huge amount left. Yum.

RANDOM EXPERIMENTAL TIP:
I’m not sure whether it made any difference, but while it was cooking the stew seemed a bit insipid so I added a sprinkling of carob drops I had lying around. The stew might well have been just as delicious without them. If not more so. But you never know!

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