Sugar Beans Curry

INGREDIENTS

Cape Malay Cooking & Other Delights
Sugar Bean Curry - Cape Malay Cooking &
Other Delights - Salwaa Smith


Serves 6

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

METHOD

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INFO & TIPS

Salwaa

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