4 Tbsp cooking oil
1 large onion, peeled and finely diced
300 g (10 oz) lamb or beef, cut into
small chunks
50 g (2 oz) fenugreek leaves (methi),
cleaned and finely chopped
1 tsp ground turmeric
90 g (3 oz / ½ cup) dried pinto or
kidney beans, or black-eyed peas,
soaked in water overnight
and drained
Salt to taste
2 Tbsp ground dried lime, or juice
from 3 limes
4 whole dried limes (optional)
Greens
200 g (7 oz) Chinese celery
200 g (7 oz) Chinese chives
200 g (7 oz) spinach
Wash and drain greens well, then finely chop them together. Heat
2 Tbsp oil in a pan and fry greens over medium heat, stirring constantly,
for about 10 minutes or until they are collapsed, aromatic and darkened.
Set aside.
Heat remaining oil in a clean pot and fry onion over medium-low heat
until translucent and lightly browned.
Add meat, fenugreek and turmeric. Fry for about 8 minutes, until meat
changes colour and fenugreek is fragrant. Add fried greens and fry for
4–5 more minutes until well-mixed.
Add pre-soaked beans and 1.5 litres (48 fl oz / 6 cups) water. Simmer for
1 hour or until liquid is reduced to about 500 ml (16 fl oz / 2 cups) and
meat and beans are tender.
Add salt, and ground dried lime or lime juice. Add dried limes if using.
Reduce heat to low and simmer for 30 minutes more or until gravy
is thickened.
Adjust seasoning to taste if necessary and serve with plain rice
(see pg 82).
Soaking dried beans in water for
at least 2–3 hours before cooking
helps to shorten cooking time
considerably. It is better to soak
them overnight, so plan ahead.
Instead of chopping by hand,
the greens can also be put into a
blender (processor), but much of
their juices will also be lost.
Pan-fry greens in 2 Tbsp oil until
aromatic. This makes their flavour
more concentrated.
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