Butter Beans Curry

INGREDIENTS

1 kg mutton washed & drained
1 onion chopped
¼ cup ghee (Clarified butter) or oil
1 teaspoon packo masala
1 teaspoon jeera seeds
1 teaspoon mix masala or more
2 teaspoon dana jeera powder
1 teaspoon crushed dana
1 teaspoon crushed red chillies
½ teaspoon arad (Turmeric)
2 teaspoon red ginger garlic masala
Salt to taste
2 to 3 grated tomatoes
Curry leaves
1 tin butter beans
Pieces of sweet corn or jam squash

METHOD

1. Heat ghee (Clarified butter) in pot add onions & jeera seeds. Braise until golden brown. Add the packo masala & stir for few seconds.

2. Add the meat & spices with garlic & ginger & cook until meat is tender. Adding water in between. Add gem squash or sweetcorn in when meat nearly tender. You can just judge becos veggies don't take that long to cook.

3. Pour in the grated tomatoes & cook for bout ± 5 to 7 minutes. When you see water is burnt out of tomatoes add in your butter beans & curry leaves. Add 1 cup water & cook til oil comes up

4. Garnish with chopped dhania (coriander). Serve with roti or rice.



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