Lamb and Bean Dansak
|Haricot beans/Butter beans||2 Ounce|
|Stewing lamb||1 Pound (450 Gram)|
|Chipolata sausages||4 Ounce (125 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Black pepper||To Taste|
|Canned dansak classic curry sauce||13 1⁄2 Ounce (1 Can / 383 Gram, Homepride)|
|Dansak classic curry sauce||13 1⁄2 Ounce (1 Can / 383 Gram, Homepride)|
Cover the haricot or butter beans with cold water and soak overnight.
Preheat oven to 180°C/350°F/Gas Mark 4.
Trim the lamb and cut into 2.5 cm/1 inch cubes.
Slice the sausages.
Place the lamb in a casserole and add sausages, garlic and black pepper.
Stir in the Dansak Classic Curry Sauce and the drained beans.
Cover, place in the oven and cook for about 2 hours, until the meat is tender.
Serve hot garnished with parsley.