Cape Malay Cooking & Other Delights Sugar Bean Curry - Cape Malay Cooking & Other Delights - Salwaa Smith
1 packet (250g) sugar beans 500g lamb / mutton pieces, excess fat trimmed, washed and drained 2 tablespoon cooking oil 1 large onion, chopped 1 medium tomato, chopped 2 green chillies, deseeded and chopped 3 cloves garlic, grated 1piece ginger, grated (10cm) 1 ½ teaspoon jeera / cumin powder 1 teaspoon coriander / koljander powder 1 ½ teaspoon turmeric / borrie 2 teaspoon leaf masala / roasted masala 1 - 2 teaspoon salt (according to your taste) 3 cardamoms 1 stick cinnamon 1 teaspoon chilli powder (optional)
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 the oil into a heavy based pot, add the chopped onions and braise until the onions are transparent 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 are half way 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 serve with boiled white rice or roti, atchars and or sambals.
You may also use butter beans, black eyed beans, etc instead of the sugar beans