Broad beans keema curry is packed with unique flavor and taste. This recipe is typical mudhaliar cuisine prepared during weekdays, very simple yet most satisfying curry served for lunch with hot steam cooked rice or roti.
750 Grams Mutton Keema with bones
500 Grams Board Beans/Avarakai
2 Green Chillies (Finely Chopped)
3 Tbsp Ginger and Garlic Paste
1 Tbsp Chilly Powder
1 Tbsp Garam Masala
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric Powder
2 Inch Sticks Cinnamon
3 Pods Cardamom
1 Star anise
3 Tsp Ghee
2 Tbsp Oil
Salt as per taste
1/2 Lime Juiced
5 Sprigs Mint and Coriander Finely chopped for garnish...
Ginger and garlic paste recipe video.
Start cleaning the broad beans first, pluck and remove the strings. Open every bean pod and check for any insects. Chop the tender beans into bite size pieces.
If the beans are ripe use only the beans and discard the shell. Wash the beans drain excess water using a colander reserve.
Wash the meat drain excess water using a colander reserve. Start preparing the bone broth/soup. Heat a pressure cooker on medium flame add the mutton bones, chilly powder, garam masala, turmeric powder, coriander powder and 1/2 tsp ginger garlic paste.
Add 2 cups water and 1/4 Tsp salt stir and cover, place a whistles and cook for 4 whistles or until the bones are cooked.
Heat a pan with 2 tbsp oil and 3 tbsp ghee. Add whole spices allow to splutter. Add chopped onion, curry leaves and ginger garlic paste fry until onion turns golden.
Add the mutton mince and ripe beans along with chillies cook until meat has fried and separated. Add the mutton broth along with the bones to the meat, add salt as per taste cover and place on medium flame bring to a boil cover and cook until meat is well done.
Add the tender broad beans to the cooked meat stir and cover. Tender bean pods will cook in 5 minutes. Once the beans have cooked check for salt add if needed. Reduce excess moisture, garnish with 1/2 lime juice, chopped mint and coriander stir and serve hot...Enjoy!