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Method :
Soak the beans overnight in cold
water. Drain well and cover in fresh cold
water. Bring to the boil, cover and
simmer for 1 hour. Drain well and reserve. Cut the lamb in cubes and fry in
the oil until golden brown on all sides. Drain the lamb and put into a
casserole. Slice the leeks thinly and cook in
the oil until soft and golden. Drain and add to the lamb. Add lemon juice, turmeric, dill,
mint, salt and pepper. Cover with 600 ml water. Cover and cook on low heat on top
of the stove (or at 325F, Gas 3) for 1 hour. Stir in the beans and continue
cooking for 20 minutes. Serve hot with seasonal vegetables
or salad. Red kidney beans or flageolets are
usually part of this dish, but black beans or haricot beans may be used
instead. The canned variety will speed up the preparation of the recipe.
Serves 4 - 6
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