On Tastes Like Home, Catherine Fulvio learns how to make a Sugar Bean Curry & Sambal
Ingredients
Sugar Bean:
▪ 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
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
Method
Sugar Bean
- Soak beans overnight in boiling water. Wash and change the water in the morning.
- Cook in the microwave for 15 minutes, rinse out and change water.
- Cook another 15 minutes in a 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.
Sambal
- Chop the onion and cover in boiling water for five minutes. Strain off the water.
- Chop the tomato and the chilies and add them 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. Sligo
