Preparation Time: 40 minutes plus overnight
Cooking Time : 2 hours
4 x 8oz lamb sirloin
½ cup each of navy beans, pinto beans, borlotti beans, cannellini beans, green beans, 6 whole peeled baby carrots, 4 medium shallots ,1 medium white onion – chopped,3 medium skinless fresh tomato chopped (tomato concasse) Sprig of fres thyme,rosemary, parsley,1 table spoon of chopped garlic,1 tea spoon of chopped ginger,6 fresh or 2 giant oyster mushrooms,1 tea spoon of tomato paste,1/2 cup of olive oil,Fresh green onion for garnish,Course salt & crushed peppercorn,1 cup of white wine
Soak all the dry beans overnight in big bowl filled with water.
Rinse the beans with a lot of cold water and make sure the beans are clean. Place water in a big pot and bring to a pre-boiled point drop your beans into the hot water and cook for approximately 4 hours.
Marinate the lamb with the chopped garlic, ginger, fresh rosemary, thyme, drop of olive oil and let it sit for 30 minutes.
In a big pot add the olive oil, sauté chopped onion and whole shallots, sliced in half mushrooms, add tomato paste, white wine and the tomato concasse. Add cooked beans, carrots, season with salt and pepper and let simmer for about 30 minutes on low heat .
Charcoal grill the lamb sirloin
Place ragout on serving plate and place grilled lamb on top.
Garnish with chiffonier green onion.
NB : If you choose you can boil the lamb in the ragout.
It is always very important to cook beans very well. In most traditional ways learning from my Grandmom in Africa she cooked beans overnight in a clay pot on low heat.