Lamb And White Bean Stew - cooking recipe

Ingredients

1 1/3 cups dried white beans
2 tbsp oil
2 1/2 lbs lamb shoulder (including bones), trimmed of fat, removed from the bone and cubed
2 None bay leaves
2 None onions, cut into rings
1-2 cloves garlic, chopped
1 tsp ground cumin
1 pinch cayenne pepper
1 1/2-2 tbsp curry powder
2 bunches spring onions, chopped
1 None large tomato, deseeded and diced
1/2 bunch parsley, chopped

Preparation

Soak the beans overnight in 2 cups cold water. Heat the oil in a 7-quart capacity pressure cooker, then add the lamb and cook until browned. Add the bay leaves, onion, and garlic and sprinkle with cumin, cayenne pepper, curry powder, and salt. Cook briefly, until fragrant.
Add the beans and their soaking water, plus an additional 2 cups water. Bring to a boil, skim and close the lid. Set the pressure control to 'quick cook pressure', following the manufacturer's instructions. Cook for about 10 mins, then turn off the heat and cook for a further 15 mins. Release the pressure.
Open the pressure cooker, stir in all but 1 tbsp of the spring onions, bring to a boil and cook for an additional 1-2 mins. Season with salt, curry powder, and cayenne pepper to taste. Arrange on a deep serving dish and top with the remaining spring onions, tomato, and parsley.