Phali Gosht – Green Bean and Meat Curry

If you’re following me on my Instagram or have read my previous blog posts, you’ll probably know by now that me and my Mother has VERY different cooking styles. She is simple, doesn’t like lots of spices and will choose the quicker and easier option where possible. Me, though. Oh… hehe, me. I thrive on complicated extravagance in the kitchen. I am a very happy girl spending hours lovingly cooking up a jammy masala for the base of a curry and grinding a concoction of freshly roasted whole spices to make a spice mix my Mother claims I could buy from the shops in a packet. I just don’t do simple.

But sometimes, the truth is, you have to do simple. This is something I’ve been learning now as I’m new on the work field. Between hours in front of the whiteboard, days spent lesson planning and evenings spent marking English homework, I don’t quite have the time or energy to spend cooking a lavish dinner and washing up the aftermath. Truth is, nowadays I’d much rather snuggle up in bed with a never-ending mug of coffee and a buttery fruit tart and relish in the silence of not having 17 students trying to talk over me relax in peace.

Phali Gosht - Green Bean and Meat Curry

I’ve now found myself turning to my Mother’s simple style of cooking to get me through my work evenings. She had this way of cooking that never really made sense to me till recently. She would throw everything messily in the pot, cover it and leave it to simmer for an hour or so, no stirring or anything. An hour later, she’d add in some oil and stir-fry the curry till all the onions and tomatoes broke down and the meat was browned well. She rarely ever started her curry of the way I do, by frying the onions and garlic before adding the tomatoes etc. But her food was always brilliant.

Phali Gosht - Green Bean and Meat Curry

I used this very technique to cook today’s recipe, Phali Gosht. It came together with virtually no effort and I couldn’t believe how easy it was! I cut up the onions thick and big and didn’t even bother to mince the garlic. When the ingredients are cooking covered for an hour they soften up nicely, so when at the end you add oil and saute them, they break down very easily and quickly. Yay for easy and low effort dinners! I’ll be using this cooking technique a lot more now!

Enjoy, with love x Phali Gosht - Green Bean and Meat Curry

Phali Gosht - Green Bean and Meat Curry
Phaliyan Gosht - Green Bean and Meat Curry
Print Recipe
Servings
3 servings
Servings
3 servings
Phali Gosht - Green Bean and Meat Curry
Phaliyan Gosht - Green Bean and Meat Curry
Print Recipe
Servings
3 servings
Servings
3 servings
Ingredients
  • 500 grams lamb, beef or mutton, bone in
  • 2 tomatoes, chopped
  • 1 large onion, chopped
  • 7 cloves garlic, minced
  • 2 tsp ginger, minced
  • 2 tsp salt, or to taste
  • 1 tsp red chilli powder, or to taste
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 250 grams any green beans
  • oil, as needed
  • Coriander for garnish
Servings: servings
Instructions
  1. Quite simply place all your ingredients into a pot (excluding the green beans, oil and garnishing ingredients), add a splash of water and then cover. Turn the heat to low and allow this to cook until the meat is 90% cooked, about 1hr for beef/lamb and 1.5hr for mutton.
    Phali Gosht - Green Beans and Meat Curry
  2. Uncover. You'll see that the tomatoes and meat have released a lot of moisture. Add your green beans, turn the heat to high and begin to dry out the curry, stirring continuously, until you reach your desired level of gravy consistency. I like mine with a thick and substantial gravy, but you can dry yours down till it's very dry, like a bhuna curry if you wish
    Phali Gosht - Green Beans and Meat Curry
  3. Once you're at your desired consistency, add your oil. Now, saute your curry for 5-7 minutes, stirring constantly.
  4. Once you've sauted it, check your green beans for doneness. I like my green beans with a bit of a bite so I left it here, but if it's not yet softened to your liking, add a splash of water, cover your pot and turn the heat to low till the beans are cooked to your liking.
  5. Garnish with coriander (I didn't have any!) and fresh chillis and serve hot!
Share this Recipe
Powered byWP Ultimate Recipe

2 thoughts on “Phali Gosht – Green Bean and Meat Curry

  1. This curry looks delish and I’m glad there is an easier way to cook a decent curry 🙂 sometimes we haven’t got time to be standing around waiting for those onions to turn golden etc etc

  2. I wish I had your patience Fatima to stand around in the kitchen for so long! Goes without saying that I love the quick and easy nature of this recipe!! Hope all is going well with the teaching in sha Allah.

Leave a Reply

Your email address will not be published. Required fields are marked *