Lamb & White Bean Curry

• 1 lb small white beans, sorted & washed
• 2 cups boiling water
• 1 cup dry sherry (NOT COOKING SHERRY)
• 2 medium red onions, chopped
• 3 cloves garlic, minced
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1 large granny smith apple, cored,chopped
• 2 tablespoons Madras curry powder (I buy mine whole & grind it just before use.)
• 2 lbs lean boneless lamb, trimmed of fat,cut into 1 inch cubes
• 1 teaspoon finely ground cumin seed
• 1/4 teaspoon turmeric

1. Combine all except the meat in a crock pot.
2. Mix well.
3. Stir in the Lamb.
4. Cover, cook on high for 1 hour.
5. Reduce heat to low, stir.
6. Cover, cook for 6-7 hours,'til beans are just tender. Always simmer curries slowly for a long time to bring out the full flavor of all the ingredients.
7. Serve on a bed of Basmati Rice cooked in chicken stock with a green Cardamom pod.
8. Serve the traditional"side boys", chutney, chopped peanuts, chopped green onions (whites& light green), raisins, grated coconut, Dried currents, chopped dried apricots, chopped dried mango, chopped dried papaya, the list is almost endless.

white beans, boiling water, sherry, red onions, garlic, red bell pepper, green bell pepper, granny smith apple, curry, lamb, turmeric

Taken from www.food.com/recipe/lamb-white-bean-curry-96828 (may not work)