Green Bean Mutton Stew
Ingredients
salt and coarsely ground black pepper to taste
125 ml (½ C) cake flour
1 kg mutton, diced in even pieces
sunflower oil for frying
1 onion, chopped
10 ml grated ginger root
10 ml (2 t) chopped garlic cloves
10 ml (2 t) mild curry powder
10 ml (2 t) ground coriander
5 ml (1 t) ground cumin
2.5 ml (½ t) ground nutmeg
5 ml (1 t) ground cinnamon
2 x 410 g cans Rhodes Tomatoes Chopped & Peeled
45 ml (3 T) Rhodes Smooth Apricot Jam
250 ml (1 C) prepared chicken stock
2 bay leaves
2 x 410 g cans Rhodes Cross Cut Green Beans, drained
Method
Season the flour in a shallow bowl, toss the mutton pieces in the flour, shaking off the excess.
In batches, brown the meat in the oil and set aside.
Add the onion, ginger and garlic to the pan and fry until soft and add all the spices.
Return the meat to the pan.
Add the Rhodes Chopped and Peeled Tomatoes, Rhodes Smooth Apricot Jam, chicken stock and bay leaves.
Allow to simmer over very low heat for 2 hours or until the meat is tender.
Add the Rhodes Green Beans and heat through.
Season to taste and serve over rice.
