Cape Malay Black-eyed Beans Curry is a traditional South African recipe (from the Cape Malay community) for a curry of black-eyed beans and mutton that can be served for luck on New Year. The full recipe is presented here and I hope you enjoy this classic South African version of: Cape Malay Black-eyed Beans Curry.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Though not considered especially lucky in Cape Malay tradition, this recipe makes an excellent addition to the culinary repertoire of anyone who does believe that black-eyed beans/peas are lucky, so why not add this Cape Malay curry to your New Year traditions?
Soak the beans for at least 4 hours (or overnight) in a large bowl with plenty of water.
If you forget to soak, then soak in hot water for ½-1 hour before cooking. Soaking also helps to reduce the cooking time.
After soaking give the beans a quick cook (about 20 minutes in boiling unsalted water), drain and set aside.
Pour the oil into a heavy-based pan over medium heat, add the chopped onions and braise until the onions are transparent (about 8 minutes).
Add the meat and stir-fry for 10 minutes.
Now pour in enough boiling water to just barely cover the meat. Stir in the whole spices, powdered spices chillies and tomato.
Cook until the meat are semi soft, approximately 30 minutes depending on the type of meat you are using.
Add the beans and simmer over medium to low heat, until the beans are soft and the meat and sauce are combined, about (45 – 60 minutes additional cooking).
It is best to complete the cooking process over low heat in order for the flavours to develop and for the curry to cook to the right consistency.
Turn into a warmed serving dish, garnish with fresh, chopped, coriander and bring to the table.
Serve accompanied by boiled white rice or rotis, onion and tomato sambal or mixed vegetable atchar.
Click on the image, above to submit to Pinterest.