Curried Lamb With White Beans
|White beans||16 Ounce, rinsed and picked over (1 Package)|
|Hot water||2 Cup (32 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Red onion||1 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Granny smith apple||1 Large, chopped|
|Green bell pepper||1⁄2 , chopped|
|Red bell pepper/1/4 cup chopped roasted red peppers||1⁄2 , chopped|
|Madras curry powder||7 Teaspoon (2 Tablespoons Plus 1 Teaspoon)|
|Ground cumin||1 Teaspoon|
|Beau monde seasoning||1 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Lean boneless lamb stew meat||2 Pound, trimmed of fat and cut into 1 1/2 inch cubes|
1. In a 4-quart electric slow cooker, combine the beans, hot water, wine, red onion, garlic, apple, green and red bell peppers, 2 tablespoons of the curry powder, the cumin, Beau Monde seasoning, and turmeric. Add the lamb and mix well.
2. Cover and cook on the high heat setting 1 hour. Reduce the heat setting to low. Cook, covered, on low 5 1/2 to 6 1/2 hours longer, or until the beans are tender but not mushy. Stir in the remaining 1 teaspoon curry powder.