Author: Suresh Dhamothiran

Name: Slow-cooked Lamb & Butter Bean Stew
Yield: 6
Ingredients: 250g dried butter beans, soaked overnight; 3tbsp rapeseed oil (or any oil of your choice); 250g lamb (can be neck or chop, it’s up to you, but use meat on the bone), cut into chunks; 1 onion, diced; 2tbsp tomato purée; 1½tsp salt; 1tsp ground turmeric; 1tsp freshly ground black pepper; 1tsp ground cumin; Bunch of coriander, finely chopped (about 100g); Bunch of parsley, finely chopped (about 100g); Bunch of dill, finely chopped (about 100g); ½ bunch of mint, finely chopped (about 50g); 1 leek, finely chopped; 100g spinach, chopped; 2-3 crushed dried limes, deseeded (these can be found in Middle Eastern stores, or use the juice of 2 lemons)

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