Sugar Bean CurryCourse: MainCuisine: Cape Malay
500 g Sugar Beans (Soaked in water overnight and boiled until tender. Keep the water that it was boiled in. )
1 kg Lamb chops
3 Onions (Finely chopped)
1 Green Pepper (Finely chopped)
1 Red Pepper (Finely chopped)
3 tbsp Garlic (Finely chopped)
1 tbsp Garlic (finely grated)
3 Cardamom Pods
5 Cinnamon Sticks
1 tsp Tumeric
1 tsp Red Chilli Powder
2 – 3 tbsp Roasted Masala
1 tsp Ground Coriander
Salt to Taste
1 tsp Sugar
- Heat the oil, add the onions, salt, cardamom and cinnamon sticks and saute until golden brown. Add the meat, green and red pepper, garlic and ginger and braise for 10 mins.
- Next, add one cup of hot water and cook for 20 mins. Add all the spices, sugar and braise for another 10 mins, adding as little water as possible to keep the contents from burning.
- Stir when required.
- Now add the cooked sugar beans with the leftover water that it was cooked in. Cook on a medium heat until the curry sauce has thickened.
- Garnish with fresh coriander and serve with roti, white rice and a delicious sambal.