lamb and bean stew

Serves: 4

Ingredients:
3 tablespoons sunflower oil
1 onion (peeled and sliced)
2 cloves garlic (peeled and crushed)
1 tablespoon garam masala
2 cups lamb neck (cubed)
1 can diced tomatoes
2 carrots, peeled and sliced
2 medium baby marrows (sliced)
salt and cayenne pepper to taste
1 can butter beans (drained and rinsed)

Method:
in a large saucepan, heat the oil and fry onions for one minute.
add the garlic and garam masala, sauté for 1 minute further.
add in the lamb and brown well. pour over the tomatoes and simmer well.
add in the carrots and marrows. season well and reduce to a simmer for 1 hour.
add in the beans and simmer for 15 to 20 minutes further. remove and serve with brown rice.