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A classic lamb and bean curry from the Cape Malay cooking tradition of South Africa.

Ingredients:

300g sugar beans (lima beans)
4 tsp sunflower oil
1 large onion, thinly sliced
500g mutton or lamb, cubed
1 green chilli, chopped
2 tsp garlic, crushed
2 tsp fresh ginger, chopped and crushed
3 cinnamon sticks
1 tsp ground turmeric
2 tsp red leaf masala
1 large tomato, very finely chopped
1 tsp salt, or to taste
1 tsp sugar, or to taste

Method:

Wash the sugar beans, place in a large bowl, cover with plenty of water and set aside to soak over night.

The following day, drain the beans, place in a pan, cover with water then bring to a boil and cook for about 1 hour, or until fairly soft.

Heat the sunflower oil in a large saucepan, add the onions and sweat gently for about 10 minutes, or until golden brown. Add the meat and fry for a few minutes then stir in 200ml water along with the spices and tomato. Bring to a simmer, cover and cook for 30 minutes, or until the meat is almost tender.

Stir in the cooked sugar beans and cook for about 15 minutes more. Finally add the salt and sugar to taste.

Serve hot with rotis or with white rice and atjars.