Meat with Raw Rajma Beans

19 February 2015

Meat with Raw Rajma Beans

Meat with Raw Rajma Beans

19 February 2015
Prep Time
15
Cook Time
30
Serves
4 Person
Type
Cuisine
Origin

I had come across this recipe for chicken with flat broad beans seeds. And have been meaning to make it for sometime. Now, flat bean seed is a very Bengali thing I came to realize and it’s not widely available here in Delhi. And if it is at all available, it would be around winter at the famous Bengali market. Being the lazy person I am couldn’t get around to it. But then recently I came across these look-a-likes at my favorite hot-spot – INA market, which in my excitement (wanting to believe that they were what I was looking for), grabbed them and did a little dance in my head. Seeing my excitement another gentleman enquired about it and my beans turned out to be Rajma beans! Bubble burst, but I didn’t want to let my enthusiasm die, so I decided to call my dear “Cook Friend” Roma from Bombay, to find out if she has any clue. After few exchange of notes I decide to boil it first to check the taste and then cook it.

This is my fusion dish, albeit all from this subcontinent! But the result came out very nice.

 

Utensil/ Appliance

Pressure cooker, a large frying pan with lid, and a small sauce pan

Ingredients

Mutton: 500g with bones, mixed pieces (mutton dishes are tastier with a little fat)

Raw rajma beans: 1 cup

Onion: 1 large chopped

Mustard oil: 3 tbsp

Spices: 1 tsp turmeric + 1 tsp red chilli powder + 1/2 tsp coriander powder + 1 tsp garam masala + 1 tsp ginger paste + 1 tsp garlic paste + 2 tbsp onion paste

Bay leaf: 1

Salt to taste

Method

In the sauce pan add the rajma beans and 1/4 cup water and a pinch of salt, bring to boil and simmer in low heat for 10 min. Strain and soak in cold water for 5 minutes and then peel off the skin. Set aside. In the pressure cooker, add 1 tbsp of the oil and sauté  the mutton for 5 minutes add 1/2 cup water and salt and pressure cook to one whistle. Lower the heat and cook in simmer for 10 minutes. Let the pressure release on its own. Set aside.

In the frying pan, heat the rest of the oil and fry the onions till golden brown. Add all the spices for 5 minutes. Stir in the mutton and the beans, mix well on medium heat, cook for 2-3 minutes. Then add the mutton stock from the pressure cooker mix well and bring to boil. Check seasoning and add salt if required. Lower heat and cook for further 5-10 minutes to get the desired curry thickness. It should be a nice wet curry coating the meat well. Best with steamed rice or plain pulao.

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