Delicious Lamb & Butter Bean Curry


  • Curry
  • 1 kg lamb neck chops
  • 45 ml (3 T) sunflower oil
  • 1 medium brown onion, chopped
  • 2 garlic cloves, crushed
  • 10 ml (2 t) medium curry powder
  • 5 ml (1 t) ground turmeric
  • 500 ml ( 2 C) prepared beef stock
  • salt and coarsely ground black pepper
  • 1 x 410 g can Rhodes Butter Beans, drained
  • 200 g baby potatoes, peeled
  • Turmeric rice
  • 250 ml (1 C) par boiled white rice
  • 1 lt. (4 C) water
  • 2.5 ml (½ t) ground turmeric
  • 2.5 ml (½ t) salt


  1. Heat the oil in a large saucepan.
  2. Fry the lamb neck chops on either side until browned and set aside.
  3. Add the onion and garlic to the pan and fry for 2 - 3 minutes or until the onion begins to soften.
  4. Add the curry powder and turmeric and stir well.
  5. Return the meat to the pan.
  6. Add the beef stock and bring to the heat.
  7. Season the sauce to taste and then cover the saucepan with a lid.
  8. Place the saucepan in the oven preheated to 180˚C and cook for 40 minutes.
  9. Remove from the oven and add the Rhodes Butter Beans and the potatoes to the sauce.
  10. Return to the oven and cook for a further 40 - 50 minutes or until the meat is tender and the potatoes are cooked through.
  11. While the curry is cooking, prepare the turmeric rice.
  12. Place the rice, water, turmeric and salt together in a medium saucepan and bring to the boil.
  13. Reduce the heat to medium and cook for 20 - 25 minutes or until the rice is tender.
  14. Drain.
  15. Serve the Lamb Neck & Butter Bean Curry with the turmeric rice.


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