Lamb and Broad Bean Curry

A quick post to show I am still around and eating. Friday night curry , Lamb with fresh broad beans.  Broad Beans are one of my favourite vegetables, and they are just beggining to come into season now, though I have to confess like peas and I think broad beans are pretty good frozen vegetables. The dried one’s would work well in this recipe too.
This dish was inspired by Keema Currys often served with peas but broad beans work really well sweet like peas but they also absorb the spiced sauce.
Lamb and Broad Bean Curry
2 tbsp of sunflower oil
4 tbsp of garam masala
1tsp of mustard seeds
1tsp of tumeric
1 thumb of ginger peeled and finely chopped
500g of shoulder or leg of lamb cut into bitesized
100g of red lentils
1/2 pint of vegetable stock
500ml of plain yogurt
2 cloves of garlic finely chopped
1 large onion thickly sliced
500g of fresh broad beans
Heat the oil and fry the garam masala, tumeric , ginger, chillis and mustard seeds
Stir in the meat and allow it to brown , once browned remove and add the onions and garlic
Fry until softened then return the meat to the dish, add the lentils and stock
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
The meat will be tender and falling apart, add the beans and yogurt for the last 15 minutes ( or 30 minutes for slow cooker)
Serve with rice
Salmon in Prosciutto with Broad Bean, Courgette and Fennel Salad by you. photophoto


  1. So right with the Broad beans. I did a bean wild fennel and panceta Brusceta a few times. great results. It was in Jamie mag, the foraging edition, I think, with one of the two fat Italians.
    That curry looks very good. I am borrowing Great Escape India from the Library, its a superb book. Alphonso mangoes being used for Mango Porridge, so good. The Mackerel Masala is a fantastic way to do mackerel.

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