Mutton with cluster beans (Gawar phalli ka khalia)

Cluster beans, also called Gypsy beans or gavar or guar locally, are thought to have originated in India or West Africa. They are a staple in Indian cuisine and are pretty readily available across the country throughout the year.

This is a simple recipe typical of the Nawabi cuisine of Hyderabad. The meat is cooked until the tender fork, with the beans holding up well due to their fibrous structure. Raw mango or amchur powder adds a lovely tartness to the curry. This simple main dish uses seasonal vegetables and is a staple in homes.

Pratibha Karan started her career as an IAS officer and, after a successful career, migrated to authoring cookbooks. She has published a couple of cookbooks, and her work as the Secretary of the Ministry of Food Processing prepared her for this new role. This cookbook is her opus on Nawabi Hyderabadi cuisine. She brings to your table the distinct dishes of the era and culture. From the classic Dum ka biryani to the other lesser-known dishes she has resurrected, this book is filled with recipes that shine on the table.

For more recipes from this book, click here.

Ingredients:

2 tablespoons oil

4-5 garlic cloves, minced

1 teaspoon ginger paste

1 lb mutton, with or without bone

1 teaspoon chilli powder, or to taste

3/4 teaspoon turmeric

Salt, to taste

1 small raw mango, finely diced, or two teaspoons amchur powder

1/2 lb cluster beans, trimmed and cut into 2-inch pieces

4 cups water

Heat the oil in a pot and add the garlic and ginger. Fry for 30 seconds until the garlic is golden, then add the meat. Mix well and fry on high heat so the meat sears and does not stew.

Once the meat is browned lightly on all sides and sealed, add the chilli powder, turmeric, salt, and mango. Toss well to coat the meat. Add the cut beans and cook for 2-3 minutes till the beans are soft.

Add the water and bring to a boil. Simmer gently for 60 minutes with the lid closed until the meat is very soft. Occasionally, remove the lid and turn the dish over to mix the ingredients. When the meat is very soft, open the lid and cook until the liquids are almost completely evaporated. You should have very little liquid at this point. Taste for salt, sourness, and spice and adjust as needed.

Serve hot with naan bread.