serves 6 – 8
- 500 g dried butter beans
- 50 ml sunflower oil
- 800 g lamb’s neck
- 1 600 g short rib of lamb
- 2 onions, finely chopped
- 3 cloves of garlic, finely chopped
- 6 potatoes, peeled and quartered
- 375 ml water
- 20 ml curry powder
- 15 ml turmeric
- 15 ml smooth apricot jam
- salt and freshly ground black pepper to taste
Put beans in a large pot and cover with cold water. Cook for 5 minutes. Switch off the heat and let the beans stand in the water overnight. Heat sunflower oil in an oven dish and brown the lamb well over low heat. Preheat oven to 180 °C. Add onions and garlic to the meat and cook for 10 minutes. Add potatoes and 250 ml water. Cover the dish and put in the oven for 1 hour so the meat becomes tender. Meanwhile, switch on the stove plate and cook the beans until tender. Take meat out of oven and add curry powder, turmeric and apricot jam. Season with salt and pepper. Drain beans and add to the meat. Add 125 ml water. Mix well and put in the oven for at least another 2 hours. You can turn the temperature down to 160 °C to cook it slowly. The sauce will thicken nicely. Remove the lid after 1 hour if the sauce still seems too watery. Serve with rotis and blatjang.
Enjoy with a shiraz like Eagles Nest 2006 Shiraz, which recently was awarded 5 stars in the John Platter wine guide.