3 onions, thinly sliced

2 - 3 tablespoons oil

2 lbs. ribs or shoulder of lamb, cut into pieces

salt and pepper to taste

1 green chili pepper, crushed

2 cloves garlic, crushed

1 tsp. curry powder

2 lbs. kidney, pinto, or navy beans, pre-cooked

lemon juice


In a heavy stew pot, brown onion in oil until golden yellow. Add meat, salt and pepper. Sauté over medium heat until meat loses its red color, then cook over low heat for 15 - 20 more minutes. With two stones or a mortar and pestle, grind or pound the chili and garlic together; add them, with the curry powder, to the pot. Continue simmering until meat is tender, adding the beans about 15 minutes before serving. When the flavor have blended, transfer to a serving dish and drizzle with lemon juice.


Serves 4 - 6


area : Southern Africa

course : meat dish


source : The Africa News Cookbook : African Cooking for Western Kitchens / Tami Hultman