Phali Gosht - Green Bean and Meat Curry
Fatima Cooks recipe - Pakistani
- Prep time
- 36 min
- Cook time
- 2 hr
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.1 lb lamb (beef or mutton, bone in)
- 2 tomatoes (chopped)
- 1 large onion (chopped)
- 7 cloves garlic (minced)
- 2 tsp ginger (minced)
- 2 tsp salt (or to taste)
- 1 tsp red chilli powder (or to taste)
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 8.5 oz green beans
- 5 tbsp oil (adjust to preference, if needed)
- Coriander for garnish
Instructions
- 1
Quite simply place all your ingredients into a pot (excluding the green beans, oil and garnishing ingredients), add 1/2 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 1/2 cup water as needed.
- 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, sauté your curry for 5-7 minutes, stirring constantly.
- 4
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.
- 5
Garnish with coriander (I didn't have any!) and fresh chillies and serve hot!