Mutton curry with broad beans (Chikkudukaya mutton curry)
Chikkudukaya mutton curry or avarakka mutton curry is a very popular dish combining meat and vegetable in Andhra and southern part of India. Broad beans (chikkudukaya in Telugu, avarakka in Tamil, sem ki phalli or gwarphalli in Hindi) or flat beans are nutritious and rich in fibre and proteins. Mutton curry with broad beans gives the curry a different flavour and taste. Whenever I buy meat, I ask my butcher to add marrow bone pieces, lamb chops, ribs in addition to the normal meat and bones. The mixture of different parts of lamb gives a very good taste to the curry and flavour. My son and infact the whole family enjoy the marrow bones. Any meat dish when cooked with the bones instead of just adding stock, gives the real taste. I have cooked the meat first and then added the broad beans. The cooking can be done in a pressure cooker or any vessel. Mutton curry with broad beans goes well with plain rice. The best combination for me is plain rice with a drizzle of ghee, tomato dal (or any dal) and mutton curry with broad beans. This mutton curry with broad beans can also be had with roti, paratha or chapathi.
Preparation time: 10 mins
Cooking time: 50 mins
Cuisine: Andhra/South Indian
- Oil – 1/3 cup
- Onion (chopped) – 200 gms
- Green cardamom (lightly split) – 4
- Cloves – 5
- Cinnamon stick (3 inch piece) – 1
- Lamb (with bones) – 400 gms
- Chilli powder – 2 tsp
- Coriander powder – 3 tsp
- Ginger and garlic paste - 1 tbsp
- Water – 1 1/2 cup
- Turmeric powder – 1/2 tsp
- Tomato (chopped) – 170 gms or 1 big
- Coriander leaves (chopped) – few
- Broad beans – 350 gms
- Salt - as per taste
- In markets, we get broad beans of varying sizes, sometimes big and sometimes small. You can use any broad beans for this mutton curry, whichever one (big/small) is available in the market.
- Remove the strings of the broad beans by cutting out the strings on each side or pulling the strings out. Do it from both ends. Cut into medium sized pieces as they will shrink as they cook. Keep the size that you like.
- Preheat the pressure cooker with oil, when hot add whole spices cloves, cinnamon and green cardamom. Add onion after a few seconds and sauté for a few minutes until soft and transparent.
- Add ginger and garlic paste, stir for a few seconds and then add all the spice powder. Sauté for 3 to 4 secs and add lamb immediately, roast for 2 to 3 mins, but do not burn it. Cook on a medium heat and can simmer if the powders are burning.
- After roasting for a few minutes, add tomatoes, and water as required for cooking lamb.
- Close the lid with the pin and cook until the lamb is cooked (2 to 3 whistles as per your pressure cooker). When it is cooked, switch off and let it rest for a while in the pressure cooker.
- After sometime when you open the lid, can see that a curry (gravy) consistency is formed.
- Add broad beans in the curry (no need to add water, as the vegetables leave some water and the curry is enough to cook the broad beans) and cook till it is cooked, by closing the lid. When it is cooked on medium heat, both lamb and broad beans are mixed well with each other. Add salt. Mix well and cook for 5min or more till the gravy becomes thick on medium flame.
- Add coriander leaves and simmer for 10 mins. The gravy consistency depends on you. If you want the gravy a little dry type, then you can cook it for some more time on medium heat until the liquid is absorbed.
- Serve it with chapathi or roti or plain rice.
- If you do not have a cooker, you can cook it in a vessel. First cook lamb and, then add broad beans and cook it. If spices are less, you can add more.
- I always roast the dry spice powders in the oil. Then only you get a reddish colour in gravy.
- You can make alterations with the spice powders according to your taste.
- After cooking lamb/mutton, if no water is left, you can add a little water and cook with broad beans.
- You can reduce the chilli powder if you don’t like it.