BUTTERNUT CURRY

BUTTERNUT CURRY
Saute in a pot:
2 aniseed
4-6 cloves
1 teaspoon cumin
4-5 cinnamon sticks
1 teaspoon mustard seeds
Do not burn, add 1  chopped onion and let it braise.
Add:
2 Tablespoons masala (to your liking)
1 teaspoon turmeric
Let it cook through, but don’t let the masala burn.

Add:
2 chopped tomatoes
1 teaspoons ginger and garlic mix

Let that cook a while, then add your lamb or mutton pieces, add salt and cook until soft.
Add butternut cubes, cook till ready, then add tinned butter beans and cook through.
Serve on rice and garnish with coriander.
(The amount of butternut and butter beans depends on amount of meat. I used 1 large butternut and 2 tins butter beans.)
Photo and recipe by Elena Kaminaridou Prins