Javanese Lamb and Runner Bean Curry


This was a Friday night meal  that turned out to be so good I was gutted not to have made more.  In fact it was awarded a  Nickelin star, more presitgious in our house than the Michelin star, these are awarded by Nick. When I asked him the criteria and he said “I just have to really enjoy it.” ,  criteria far more ephemeral than those of the Michelin judges. In the history of our relationship probably just 5 have been awarded, so really this dish is good.

The lamb ( traditionally goat) works really well it goes so tender but not spongey and it’s strong taste tempered by the spice trail ingredients , cloves , nutneg , cumin, coriander , black pepper and lighter notes of shrimp paste, lemon grass and coconut.

Traditionally this dish is made with yard long beans but runner beans
sliced finely lengthwise work perfectly as would french beans. I love the crunch they give the dish
It’s a long cook so worth employing a slow cooker so you can ignore it

Javanese Lamb and Runner Bean Curry

2 tbsp of sunflower oil
2 tsp shrimp paste
1 tbsp of palm sugar (dark brown sugar)
1 tsp coriander seeds
3 cloves
1 tsp grated nutmeg
1 tsp of cumin seeds
1/2 tsp ground black pepper
500g of shoulder or leg of lamb cut into bitezied peices
100ml of coconut milk
200ml of water ( not required if you are using a slow cooker)
2 large handfuls of runner beans cut lenghtways
2 tbsp of freshly chopped coriander leaves

Spice paste
1 small onion finely chopped
2 garlic cloves
1 red chilli finely chopped
1 thumb ginger
1 lemon grass stalk
1 tsp tumeric

  1. In a mortar and pestle ( or food processor) blend together the spice ingredients
  2. Heat the oil and fry the paste until fragrant add the shrimp paste
  3. Stir in the coriander seeds cumin seeds nutmeg and black pepper
  4. Stir in the meat to coat , add the coconut milk and water
  5. Simmer for 3 hours on a low heat ( check occassionally that it has not boiled dry and add extra water accordingly) or place in the slow cooker on low for 5 hours
  6. The meat will be tender and falling apart, add the beans for the last 15 minutes ( or 30 minutes for slow cooker)
  7. Stir in the chopped coriander
  8. Serve with rice

Pumpkin and Beef Brisket Chilli by you.Spicy Korean Pork Spare Ribs (Dwaeji Galbi)photo

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5 Responses to Javanese Lamb and Runner Bean Curry

  1. Graham Coleman says:

    That looks so good. Saturday is comfort food day, so will cook it then.
    The Nickelin stars made me laugh.

    Coleman’s Dad

  2. Restless Native says:

    That looks so inviting, we have runner beans that need using. The lamb from our local butcher rocks! This is my Saturday Meal (that is usualy the special meal).
    Cool Very!

  3. Foodafok says:

    Very perfect recipe. I love it.

  4. Nora says:

    I love the idea of the Nickelin stars! And great for knowing when you’ve made something extra special. And this curry looks so delicious – love the idea of the runner beans. As someone who has just ordered a slow cooker, I shall be coming back to this!

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