Lamb/chicken and Beans Curry

Ingredients:

1 kg lamb or chicken cut into curry sized pieces

1 kg sugar or broad beans (boiled until completely softened)

1 large onion (chopped)

3 tomatoes chopped into small cubes or grated (or 1 sachet tomato paste)

¼ cup cooking oil

3 – 4 medium sized curry (UTD) potatoes

1 tsp ginger/garlic paste

1 ½ tablespoons rough salt or salt to taste

2 tablespoons chilli powder (or more)

2 tablespoons curry powder (add more if you prefer a stronger/pungent curry)

1 cinnamon stick

1 teaspoon dhunia/jeera powder

½ teaspoon turmeric powder

3 green chillies slit

2 tablespoons sugar

1 sprig curry leaves

¼ bunch chopped dhunia (to garnish)

METHOD:

Braise cinnamon stick and onions in oil until golden brown. Add ginger/garlic paste. Stir and then add washed and drained meat. Add masalas (chilli powder, curry powder, dhunia/jeera powder and turmeric powder). Toss until meat well coated. Add salt and allow masala’s to ‘fry’ on a low heat until it starts to catch at the bottom of the pot, tossing at intervals. Add tomatoes and allow to cook until tomatoes are softened. Then add boiled beans, sugar and potatoes and a bit of water (1/2 cup or more) and allow to cook on medium to low heat until potatoes cooked and starting to ‘crack’ up in curry and curry thickened. DO NOT STIR during cooking process as the potatoes will break up. Rather lift the pot and gently shake. Garnish with curry leaves and chopped dhunia. If too thick, add a little water and gently shake the pot. Serve with roti or rice.

TIPS: Use meat on the bone, rather than boneless meat as the taste of meat on the bone far outdoes that of boneless meat.

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