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Suya Beef Heart Curry with Beans and Wild Greens

Suya Beef Heart Curry with Beans and Wild Greens is a modern Fusion recipe for a wild greens, beans and beef heart flavoured with curry powder and syua spices in a tomato base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Suya Beef Heart Curry with Beans and Wild Greens.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4–6

Rating:

Tags : CurryWild FoodSpice RecipesBeef RecipesBean RecipesFusion RecipesFusion Recipes

It's early spring here and various greens are starting to emerge so, having some beef heart in the fridge and all the ingredients for making a curry I decided to pick some wild greens to add to it. The greens I picked were: wild garlic, ground elder, hairy bittercress, dandelion, wild mustard, young common hogweed, young curly dock and garlic mustard. Plenty of variation and depth of flavour. Beef heart is an economical meat and great for long, slow, cooking so it works well in a curry. This recipe is a true wild food fusion, with British, Asian and Nigerian influences.

Ingredients:

500g beef heart, cubed
generous handful of wild spring greens (see above)
200g cooked black-eyed beans
200g cooked black beans
1/2 onion, sliced into thin wedges
1 carrot, diced
1 celery stick, finely chopped
2 tbsp ginger-garlic paste
1 Scotch bonnet chilli, finely minced
1 tbsp Madras curry powder
1 tbsp garam masala
1 tin of chopped tomatoes
1 tsp hot chilli powder
2 tbsp soy sauce
2 tbsp suya spice blend
3 tbsp vegetable oil

Method:

Wash the greens, shred them finely then set aside until needed.

Place a wok or deep pan over medium heat. Add the meat and allow to cook in its own juices for 15 minutes, until coloured. Remove the meat and set aside.

Add the oil and use to fry the onion, carrot and celery for about 8 minutes, until soft and beginning to colour. Add the chilli and ginger-garlic paste and stir-fry for 2 minutes more.

Scatter over the curry powder and chilli powder. Stir into the vegetables and cook for 90 seconds. Return the meat to the pan cover with boiling water and bring to a simmer. Cover and cook gently for 60 minutes.

Now stir in the beans, chopped tomatoes, soy sauce, suya spices and greens. Return to a simmer, cover and cook for 20 minutes.

At this point remove the lid, scatter over and stir in the garam masala then increase the heat slightly and allow to cook, uncovered until the gravy thickens to your liking.

Serve hot with rice and/or flatbreads.