Beef and Green Mung Bean Samber

The beef in this tangy curry is left to slow cook so that it melts in your mouth. The dish is dairy and gluten free.

Preparation time - 15 minutes
Cooking time - 1 hour 20 minutes

Ingredients (serves 4)

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

To cook

1. Coat the beef with cornflour.

 

2. Slice the onions into thin strips.

3. Fry the beef in the oil for 1 minute before adding the onions, garlic, ginger and chopped chilli. Fry for 5 minutes.

4. Add the mung beans to a pan of water. Boil for 20 minutes.

5. Add the chilli powder, turmeric, paprika, tandoori masala powder, coriander powder, garam masala and cumin powder to the beef. Fry for 5 minutes.

6. Add the tomatoes and coconut milk.

7.  Add the water and mango chutney.

8. Drain the mung beans and add to the pan. Add the sumac, fenugreek and salt. Cover the pan and simmer for 45 minutes. Slice the lemons into wedges and add to the pan for the last 15 mins.

9. Serve.