Serves 4 to 5 people; 1 lb lamb shoulder, flank, or fore shank, 1 cup of dried runner beans (socked overnight), 1 teaspoon tumeric, 1 teaspoon curry, 1 red onion, garlic, 2 cardamon pods, cumin seeds, 1 tablespoon fennel seeds, 3 star anises, 1 small cinnamon stick, 1/2 vanilla bean, 1 tablespoon mustard seeds, 1 bay leaf, curry leaves or curry paste, sesame oil, olive oil, white wine (muscat or traminer), 17 oz water, salt, 1 tablespoon honey, cornstarch or Kuzu as a thickener.

Mix all the ingredients together in a pot and simmer for about 45 minutes on the stove.

You can prepare this dish well in advance and store in the refrigerator.