Kashmiri Red Kidney Beans


1 cup dried red kidney beans, soaked overnight, rinsed and drained
1 tsp. Kashmiri red chilli powder
400 gms. lamb, diced
2 cups rice
1 ½ cups angel hair pasta
8 green cardamom pods
6 black cardamom pods
2 stalks celery, diced
½ bunch coriander, chopped
½ bunch parsley, chopped
2 tsp. grated ginger
2 tsp. grated turmeric
1 red onion, diced
1 tbsp brown sugar
1 tsp. cumin seeds
1 cinnamon quill
¼ cup blanched almonds, chopped
¼ cup pistachios, chopped
2 tbsp. olive oil
3 cups stock
50 gms. butter


Heat oil in a heavy based pot over a medium to high flame.

Add sugar and cook for one minute or until it begins to caramelize.

Add the cardamom pods, cumin seeds and the cinnamon quill.

Add the onion, celery, ginger and turmeric and sauté for 2 minutes or the onions begin to soften.

Add the Kashmiri chilli powder and the lamb pieces. Season to taste.

Stir through the almonds, pistachios, coriander and kidney beans.

Add the butter, once melted, stir in the rice and pasta until nicely coated.

Pour in stock, cover and bring to the boil.

Transfer to a preheated oven at 180C for 18 – 20 minutes or until lamb is tender and rice and pasta is cooked.

Fluff up the dish with the back of a spoon.

Serve with freshly chopped parsley.