1 tsp oil
1/2 kg - 1 lb bone in meat - lamb, mutton or goat
1 1/2 tsp crushed ginger
1 1/2 tsp crushed garlic
1 tsp cumin powder
1 tsp salt
1 cup crushed fried onion
3 tomatoes that are finely chopped - 1 cup
3 finely chopped green chillies
1 kg -2.2lb french beans preferably cut at an angle
Heat the oil and add the meat to brown all over. Add the ginger, garlic, cumin, salt and fried onions. Give it a good stir. Add 1 cup of water, bring it all to a boil and cover the pot. Lower the heat and cook the meat for 30 minutes. At this point the water should be almost evaporated and the meat half done. Add the tomatoes, chillies and the french beans. Mix well, cover and cook for another 30 minutes.
Optionally add a pinch of sugar. It will bring out the natural sweetness of the beans.
Its on the very same basis that one adds salt to food.
The dish should be lushy and not watery at all. If there is any water like residue left over, turn the flame on high for a few minutes leaving the pot open to allow it to evaporate.
Do not turn the beans to mush. It should be cooked through but not pulp up.
This recipe is for fresh beans. If you are using frozen ones, leave it on a kitchen paper overnight for the water to be drained. Or you can dry them off in an oven and add it much later in the process, ensuring enough time to absorb the flavours. Or you may even stir fry the beans allowing the water to evaporate before adding it to the meat and spices.
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Photo Courtesy Niloufer Mavalvala