Serves 6
Ingredients
- 1 packet (250g) sugar beans or butter beans
- 500g lamb / mutton pieces, excess fat trimmed, washed and drained
- 2 tbsp cooking oil
- 1 large onion, chopped
- 1 medium tomato, chopped
- 2 green chillies, deseeded and chopped
- 3 cloves garlic, grated
- 1 piece ginger, grated (10cm)
- 1 1/2 tsp jeera / cumin powder
- 1 tsp coriander / koljander powder
- 1 1/2 tsp turmeric / borrie
- 2 tsp leaf masala / roasted masala
- 1-2 tsp salt (according to your taste)
- 3 cardamoms
- 1 stick cinnamon
- 1 tsp chilli powder (optional)
Method
Soak the sugar beans in water to cover, overnight. Next day drain and transfer the soaked sugar beans into a large pot with fresh water to cover. Bring to the boil and cook for approximately 15 minutes. Drain in a colander and rinse until the water runs clear. Return to the pot and cover with water once again and bring to the boil. Remove from the heat. Meanwhile prepare your meat.
Pour oil into a heavy-based pot, add chopped onions and braise until the onions are transparent for about 10 minutes over medium heat.
Add the trimmed and washed meat. Cook 5 minutes.
Add water as necessary as you go along.
Add the spices, chillies and tomato and cook until the meat is halfway done, approximately 30-40 minutes, depending on the type of meat you are using.
Add the half cooked sugar beans, cook over medium to low heat, until the beans, meat and sauce are combined and the meat and beans are soft. The beans should be soft but not mushy. It is best to complete the cooking process over low heat in order for the flavours to develop and to cook to the right consistency.
Best served with boiled white rice or roti, atchars and or sambals.
You may also use butter beans or black eyed beans instead of the sugar beans.