On Tastes Like Home, Catherine Fulvio learns how to make a Sugar Bean Curry & Sambal


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

▪  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


Sugar Bean

  1. Soak beans overnight in boiling water. Wash and change the water in the morning.
  2. Cook in the microwave for 15 minutes, rinse out and change water.
  3. Cook another 15 minutes in a microwave then rinse in cold water to cool down. 
  4. Chop the onions, chillies, green pepper, garlic, and ginger.
  5. 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. 
  6. Then add the chopped onions, pepper, chillies, ginger and garlic.
  7. Once the onions are golden brown in colour, add the tomato paste along with the leaf masala, turmeric, curry-leaves chicken cubes and sugar.  
  8. Allow the spices and vegetables to simmer for approximately 20 minutes. If it starts to burn then add a little water to cool down. 
  9. Next, add the lamb and cook slowly in the spices.
  10. Add the pre-cooked beans and enough water to just about cover the ingredients in the pot.
  11. Cook until the meat just begins to fall off the bones and the beans are soft but not mushy.
  12. Before serving, add the freshly chopped coriander.
  13. Serve with rice and the onion-tomato sambal.


  1. Chop the onion and cover in boiling water for five minutes. Strain off the water.
  2. Chop the tomato and the chilies and add them to the onions.
  3. 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