Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***BUTTER BEANS***
 150      gram          butter beans -- washed, soaked
                        -- overnight in plenty
                        -- of cold water (OR
                        -- 14 oz can of
                        -- butterbeans,
                        -- drained and
                        -- washed.)
 600      milliliter    cold water
   1 1/4  teaspoons     salt or to taste
   1      tablespoon    ginger paste
   2      teaspoons     garlic paste
   5      tablespoons   cooking oil
   2      medium        onions -- finely chopped
   2                    dried red chillies -- up to 3
   2                    cinnamon sticks -- each2" long, broken
                        ***SPICE PASTE***
   1 1/2  teaspoons     ground coriander
   2 1/2  teaspoons     ground cumin
   1      teaspoon      ground turmeric
     1/2  teaspoon      chilli powder or to taste
                        ***LAMB***
   1      kilogram      leg or shoulder of lamb -- fat trimmed and cut
                        -- into 1.25 inch
                        cubes
   2      tablespoons   tomato puree
   2                    black cardamoms -- split open the top
                        -- of each pod, up to
                        -- 3
   6                    whole         cloves
 175      milliliter    warm water
                        half a lemon -- juice of
   2      tablespoons   chopped coriander leaves

Preparation:

Spice Paste: Make a paste of the Paste ingredients by adding 3 tbsp water. Butter beans: Put the cold water and the butter beans in a sauce and bring the liquid to the boil. Partially cover the pan and cook over a low heat for 15 minutes. Now cover the pan tightly and simmer the beans for about 20 minutes. Remove the pan from the heat and keep aside. Heat oil over medium heat and add the onions, red chillies and cinnamon sticks. Stir and fry until the onions are soft, about 5 minutes. Add the ginger and garlic pastes and stir and fry for 2-3 minutes. Add the spice paste, adjust heat to low, stir and fry for a further 3-4 minutes. Lamb: Add the meat, turn heat up to medium-high and fry for 5-6 minutes, stirring frequently. Stir in the tomato puree then add cardamoms, cloves and warm water. Bring to the boil, cover and simmer until the meat is tender, 55-60 minutes. If using fresh butter beans add them, and the liquid in which they were cooked. Bring the liquid to the boil, cover the pan and simmer for 15 minutes. For canned butter beans simply add and simmer for 5 minutes. Remove the pan from the heat and add the lemon juice and coriander leaves. Serve with plain boiled rice or plain fried rice or Naan, Tandoori Roti etc.