Beef and Green Mung Bean Samber
The beef in this tangy curry is slow-cooked until meltingly tender, pairing beautifully with herby mung beans.
Ingredients
- 400g diced beef
- 2 tbsp garlic
- 1 tbsp ginger
- 1 tbsp chopped chilli
- 2 tbsp cornflour
- 2 small onions
- 4 tbsp oil
- 1 cup green mung beans
- 1/2 tsp chilli powder
- 1 tsp turmeric powder
- 1 tsp paprika
- 4 tsp tandoori masala powder
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp cumin powder
- 400g tinned tomatoes
- 165ml tin of coconut milk
- 200ml water
- 3 tbsp mango chutney
- 1 1/2 lemons
- 1 tsp sumac
- 1 tsp dried fenugreek leaves
- 1 tsp salt
Method
Step 1: Coat the Beef
Toss your diced beef cubes inside a bowl with the cornflour until every piece is evenly coated.
Step 2: Shred the Onions
Slice your two small onions down into thin, clean lines.
Step 3: Sear Meat and Soften Base
Drop the floured beef into hot oil and fry for 1 minute. Follow closely by adding the onion strips, garlic, ginger, and chopped chilli pieces. Sauté the assembly for 5 minutes.
Step 4: Cook Mung Beans
Pour your cup of green mung beans into a pot of water, boil hard on the stove for 20 minutes to soften.
Step 5: Toast the Dry Spices
Add the chilli powder, turmeric, paprika, tandoori masala, coriander powder, garam masala, and cumin powder into the meat pan. Stir and fry for 5 minutes.
Step 6: Introduce Tomato and Coconut Base
Incorporate the tinned tomatoes and coconut milk into the beef and spice mixture.
Step 7: Pour Sweetener and Stock Water
Stir the water and mango chutney directly into the bubbling liquid base.
Step 8: Combine and Casserole Simmer
Drain your cooked mung beans and tip them into the main pan. Add the sumac, dried fenugreek leaves, and salt. Cover with a lid and let the curry simmer down for 45 minutes. Drop your fresh lemon wedges inside for the final 15 minutes to infuse acidity.
Step 9: Finish and Plate
Dish up warm alongside your favorite rice options or homemade flatbread choices.
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