Ingredients

750 g Lamb pieces
2 tsp (10 ml) Seven Colours Grill Seasoning™
1½ Tbsp (20 ml) Oil
1 Onion, chopped
½ cup Red, yellow and green pepper
1 Tbsp (15 ml) Curry powder
1 tsp (5 ml) Turmeric
1 tsp (5 ml) Dried rosemary
1 tsp (5 ml) Dried thyme
1 Tbsp (15 ml) Minced Garlic and Ginger
1 Tbsp (15 ml) Tomato paste
1 Tbsp (15 ml) Worcestershire sauce
1 Lamb stock cube
2 cups (500 ml) Water
1 x 410 g tin Butter beans
1 tsp (5 ml) chopped fresh Parsley

Method

Season the lamb with 1 tsp (5 ml) Seven Colours Grill Seasoning™.
Heat 1 Tbsp (15 ml) oil in a large saucepan over high heat. Sear the meat until browned, then remove and set aside.
In the same saucepan, add 1 tsp (5 ml) oil, the onions and peppers, and cook until translucent, 5-7 minutes.
Add the curry powder, turmeric, rosemary, thyme, 1 tsp (5 ml) Seven Colours Grill Seasoning™, the minced garlic and ginger, tomato paste and Worcestershire sauce. Sauté for about 1 minute.
Return the seared lamb to the pot. Add the stock cube and water, stir well and bring to a boil.
Reduce the heat, cover, and simmer gently until the lamb is tender, about 1 hour. Top up with water if needed – check every 10 minutes.
Stir in the butter beans and chopped parsley. Simmer for another 2 minutes.
Remove from heat and serve hot with steamed bread and creamed spinach.
Enjoy!