1425 gramscanned butter beans (drain the liquid out)
SPICES
1tbspgaram masala
1/2tspfennel seeds
1/2tspfennel spice
1/2tspcoriander spice
1/2tspcumin spice
1/2tspturmeric
1tspcoarse salt
2cupswater
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Instructions
In a skillet, dutch oven or fairly large pot/saucepan heat the oil on medium heat and cook the onions, garlic, ginger and fennel seeds until light golden brown.
Add the chopped or cubed meat and braise it. Once the meat has browned add the garam masala mix and then add the rest of the spices; fennel spice, coriander, cumin and turmeric.
Add the tomato paste and the water, coarse salt, cover and simmer for about an hour adding a dash more water if required. Halfway through cooking add the chopped potatoes and continue cooking until the meat and potatoes are tender.Add the beans 2 minutes before you turn off the heat.
Serve with yogurt, roti, naan bread or basmati rice.
Notes
for the sidesBasmatic RiceNaan BreadchutneysalsaTIPSUse a milder curry or half the the curry quantity for a milder curry.
