Mutton curry with broad beans

Broad beans (chikkudukaya in telugu , avarakka in tamil, sem ki phalli or gwarphalli in hindi) or flat beans which are nutritious and rich in fibre and proteins. Can cook either in curry form or dry form (stir fry or porriyal in Tamil) or mix with meat. I have cooked with meat, which gives different flavour and taste. For vegetarians can cook without meat also with the same ingredients. This time when I bought the meat I asked for the marrow bone which I think most of the people enjoy eating it, it’s my favourite. Any meat dish cook with the bones instead of adding stock, it gives the real taste. I have cooked the meat first and then added the broad beans, can cook either in pressure cooker or any vessel.


  • Oil – 1/3 cup
  • Onion (chopped) – 200 gms
  • Green cardamom – 4
  • Cloves – 5
  • Cinnamon stick – 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


  • Remove the strings of the broad beans by cutting out the strings on each side or pulling the strings out.
  • Preheat the pressure cooker with oil, when hot add whole spices cloves, cinnamon, green cardamom, onion sauté for few minutes till soft and transparent.
  • Add ginger and garlic paste, stir for a few seconds and then add all the spice powder.  Sauté for 3 to 4sec and add immediately lamb, 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 3whistles 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, naan 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.

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