The red energy of meat is tempered by the green energy of the beans, raising the nutritive value of this dish. The fresher the beans, the more effective they will be; all of the doshas respond well to them. However, undercooking green beans can increase vata. They are also used as a diuretic. Retain their wonderful colour by cooking them without covering the pan.
Ingredients
- 2 tablespoons sunflower oil
- 1 teaspoon cumin seed
- 1 1/4 lb lamb mince (ground lamb)
- 1 teaspoon ground turmeric
- 1 teaspoon chilli powder
- 1 teaspoon garam masala
- 5 oz fresh green beans, halved
- 2 fresh tomatoes, diced
- sea salt
Directions
1 Heat the oil until almost smoking in a heavy-bottomed pan and drop in the cumin seed. When the seeds darken slightly, add the lamb and stir-fry for 10 minutes.
2 Add the turmeric, chilli powder, garam masala and beans, stir through and cook for 10 minutes.
3 Next add the tomato and salt to taste, and cook until the lamb and beans are done, about 10-15 minutes.
4 Serve hot, with Cornbread and Lentils with Onion & Cumin.
Print this recipe
Submitted 3/12/13.
Source: Healthy Indian Cooking by Monisha Bharadwaj
Submitted By: b smith
Fragrant Lamb with Green Beans