Phali Gosht – Green Bean and Meat Curry
  • 500grams lamb, beef or mutton, bone in
  • 2 tomatoes, chopped
  • 1large onion, chopped
  • 7cloves garlic, minced
  • 2tsp ginger, minced
  • 2tsp salt, or to taste
  • 1tsp red chilli powder, or to taste
  • 2tsp cumin powder
  • 2tsp coriander powder
  • 1/2tsp turmeric powder
  • 250grams any green beans
  • oil, as needed
  • Coriander for garnish
  1. Quite simply place all your ingredients into a pot (excluding the green beans, oil and garnishing ingredients), add a splash of water and then cover. Turn the heat to low and allow this to cook until the meat is 90% cooked, about 1hr for beef/lamb and 1.5hr for mutton.
  2. Uncover. You’ll see that the tomatoes and meat have released a lot of moisture. Add your green beans, turn the heat to high and begin to dry out the curry, stirring continuously, until you reach your desired level of gravy consistency. I like mine with a thick and substantial gravy, but you can dry yours down till it’s very dry, like a bhuna curry if you wish
  3. Once you’re at your desired consistency, add your oil. Now, saute your curry for 5-7 minutes, stirring constantly.
  4. Once you’ve sauted it, check your green beans for doneness. I like my green beans with a bit of a bite so I left it here, but if it’s not yet softened to your liking, add a splash of water, cover your pot and turn the heat to low till the beans are cooked to your liking.
  5. Garnish with coriander (I didn’t have any!) and fresh chillis and serve hot!

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