Cape Malay Cooking at it’s best, enjoy Sweet & Sour Half White Sugarbean Curry
Cook 500 g half white sugar bean until soft
Do not add salt to beans
Add little oil to the water while cooking
1kg lamb (bite-size pieces) I used loin and leg chops
3 tablespoons oil
Few curry leaves (neem)
2 medium onions chopped
1 teaspoon mild chili powder
1teaspoon mixed masala
1 teaspoon red masala
1teaspoon fine Dhana and jeera (Cumin and Coriander Blend)
2 teaspoon ginger & garlic paste
salt to taste
1 teaspoon turmeric (Haldi)
2 tablespoon sugar
3 tablespoon white vinegar
Fresh dhania chopped
(2 cups water use as required while cooking)
Heat oil and then add onion and jeera, fry until pale gold.
Add turmeric, Dhana jeera, salt, and curry leaves
Fry for about 5 seconds on medium heat (don’t allow spices to burn)
Add your meat pieces, masala, sugar & vinegar ginger & garlic allow cooking for 25 mins (do not burn masala),
Add your 1 cup water now and allow the meat to cook soft, cook for another 15 minutes, if the water burns out, you may add another cup water.
When the meat is done add your cooked beans.
Do add a little salt to cook beans too.
Stir and mix well
Simmer until well cook.
Garnish with freshly chopped dhania.
Can be eaten with rice or roti.
Prepared, tried, and tested Feriel Sonday