Lamb Quantee (Mixed Sprouted Beans with Lamb)

Ingredients

 * 2 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans, red beans)
 * ? lb. lamb (chicken can be used), cut into small pieces
 * 1 teaspoon jwanu (lovage seeds)
 * 1 teaspoon fennel seeds
 * 1 teaspoon mustard seeds
 * 1 tablespoon cumin powder
 * 1 tablespoon coriander powder
 * 1 tablespoon garlic, minced
 * 1 tablespoon ginger, minced-3 fresh red chilies, minced
 * ? teaspoon turmeric
 * 1 teaspoon freshly ground pepper
 * 1 cup chopped tomatoes
 * 2 cups yogurt
 * 4 cups rich lamb broth
 * 3 tablespoons musturd oil
 * Salt to taste
 * 2 tablespoons green onion, finely chopped, for garnish

Directions

 * 1) In a large bowl with water soak beans overnight. Drain the water, wash the beans. Cover the bowl and set it in a warm place to allow sprouting. It takes about 2-3 days depending on the desired length of sprouts.


 * 1) To cook, in a large bowl combine lamb, salt, and pepper with 1 tablespoon of musturd oil. In a sauce pan heat 2 tablespoons of oil; fry jwanu, fennel seeds, and musturd seeds until light brown. Add the lamb mixture and brown well. Add 3 cups of sprouted beans and fry for 2 min. under medium heat. Add chilies, cumin, coriander, garlic, ginger, turmeric, salt, and pepper. Stir well to coat the meat and sprouted beans, for about 2 min. Add tomatoes, broth and yogurt to the beans' mixture. Bring to a boil and let simmer over low heat until the meat and sprouts are tender and the desired consistency of the soup has been achieved. Garnish with chopped green onions.