Berenice Beukes’ Sugar Bean Curry & Sambal
As Seen On
Sugar Bean Ingredients:
- 500 grams of sugar beans
- 1 ½ kg of lamb chops and leg chops cut into pieces
- cooking oil
- 2 large onion
- 2 small bird-eye chillies
- 1 green pepper
- 1 whole garlic
- 3 cm piece of ginger
- 3 tbsp. of tomato paste
- 2 large cinnamon sticks
- 2 tbsp. leaf masala
- 3 fresh curry leaves
- 2 tbsp. turmeric
- 1 tsp. cardamom seeds, tops cut off
- 4 bay leaves
- 1 tsp. of allspice
- 2 star anise
- 1 tsp. of coriander seeds
- 1 tsp. of mustard seeds
- 1 bunch of fresh coriander leaves
- 4 chicken cubes
- 2 tbsp. of sugar
- Soak beans overnight in boiling water. Wash and change water in the morning.
- Cook in the microwave for 15 minutes, rinse out and change water.
- Cook another 15 minutes in microwave then rinse in cold water to cool down.
- Chop the onions, chillies, green pepper, garlic, and ginger.
- Add enough cooking oil to a pot; once the oil is warm add all the seed spices bay-leaves and cinnamon to the pot. Let it cook in the oil for 3-4 minutes.
- Then add the chopped onions, pepper, chillies, ginger and garlic. Once the onions are golden brown in colour, add the tomato paste along with the leaf masala, turmeric, curry-leaves chicken cubes and sugar.
- Allow the spices and vegetables to simmer for approximately 20 minutes. If it starts to burn then add a little water to cool down.
- Next add the lamb and cook slowly in the spices.
- Add the pre-cooked beans and enough water to just about cover the ingredients in the pot.
- Cook until the meat just begins to fall off the bones and the beans are soft but not mushy.
- Before serving add the freshly chopped coriander.
- Serve with rice and the onion – tomato sambal.
- 1 onion
- 2 large beef tomatoes
- 2 small birds-eye chillies
- 2 tbsp. of white distilled vinegar
- 50 ml of boiling water
- 2 tbsp. of sugar
- 1 tsp. of salt
- 1 tbsp. of oil
- Chop the onion and cover in boiling water for a five minutes. Strain off the water.
- Chop the tomato and the chilies and add to the onions.
- Dissolve the sugar and salt in 50 ml of boiling water; add the vinegar and oil to the chopped veggies. Add the dressing to the onion and tomatoes, stir and serve with the curry and rice.