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Ingredients

• 6 oz red kidney beans, washed and drained
• 2 pints water
• 3 tbsp ghee or oil
• 1 onion, chopped
• ¼ tspn ground cumin
• 1 clove garlic, crushed
• 2 red chillies, finely chopped
• 1 tspn grated fresh root ginger
• 1 tbsp grated fresh root ginger
• 1 tbsp freshly squeezed lime juice
• ¼ tspn Garam Masala
• 4fl oz soured cream
  

Preparation & Cooking Instructions

1. Place beans in a large saucepan with water to cover.
2. Bring to boil, boil vigorously for 2 minutes, then remove from heat and leave to stand for 1 hour.
3. Return beans to boil, boil for 10 minutes, then lower heat and simmer, covered, for 1 hour.
4. Transfer half the beans and liquid to a food processor.
5. Process until smooth, then return to the pan.
6. Heat ghee or oil in a large flameproof casserole, fry onion until golden.
7. Stir in cumin, garlic, chillies and ginger.
8. Cook for 1 minute, then stir in bean mixture and heat through.
9. Stir lime juice, garam masala and soured cream into bean mixture.
10. Serve at once, straight for casserole.

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