Instructions

1. Finely chop the onion and garlic. Roughly chop the carrots.
2. Heat the oil in a large pan over medium heat and cook the onion until translucent. Add the garlic, mushrooms and carrots. Add the spices, stir for a few seconds, then put a lid on and sauté for 5 minutes over low heat.
3. Pour over the tinned tomatoes. Rinse the tin with water, add this to the stew. Season with salt and pepper. Bring to the boil and gently simmer for 15 minutes until the carrots are tender.
4. Drain the beans and add to the stew together with the duck meat. Bring to the boil again and cook for 5 minutes over low heat.
5. Add your greens, put the lid on and simmer for 5 more minutes.
6. Serve warm with a squeeze of lime juice.