Quite simply place all your ingredients into a pot (excluding the green beans, oil and garnishing ingredients), add ½ cup of water and then cover. Turn the heat to low and allow this to cook until the meat is 90% cooked, about 1hr for lamb, 1.5hr for mutton and 2-2.5hrs for beef. If you are cooking with mutton or beef, you may need to add some more water - if the mixture starts to look like it's about to catch at the bottom of the pan, add ½ cup water as needed.

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.

Once you're at your desired consistency, add your oil. Now, sauté your curry for 5-7 minutes, stirring constantly.

Once you've sautéed 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.

Garnish with coriander (I didn't have any!) and fresh chillies and serve hot!