Curried Lamb with White Beans (Recipe)

Here's a hearty but appealing take on curried lamb.  Serve with chutney, peanuts, grated coconut, chopped scallions, and raisins.

Ingredients

1 (16 ounce) package dried small white beans, rinsed and picked over

2 cups very hot water

1 cup dry white wine

1 red onion, chopped

2 garlic cloves, minced

1 large Granny Smith apple, chopped

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped, or 1/4 cup chopped roasted red peppers

2 tablespoons plus 1 teaspoon Madras curry powder

1 teaspoon ground cumin

1 teaspoon Beau Monde Seasoning

1/4 teaspoon ground turmeric

2 pounds lean boneless lamb stew meat, trimmed of fat and cut into 1 1/2 inch cubes

Steps

1.  In a 4 quart electric slow cooker, combine the beans, hot water, wine, red onion, garlic, apple, green and red bell peppers, 2 tablespoons of the curry powder, the cumin, Beau Monde seasoning, and turmeric.  Add the lamb and mix well.

2.  Cover and cook on the high heat setting 1 hour.  Reduce the heat setting to low.  Cook, covered, on low 5 1/2 to 6 1/2 hours longer, or until the beans are tender but not mushy.  Stir in the remaining 1 teaspoon curry powder.