Gros pois la fond!
It’s a melt in the mouth, fondant and heavenly type of Curry! Just like most of the Mauritian families on the Island, even we have particular days kept for a certain particular dish. And that would be the case for Butter Bean Curry at mine. Mum would make Cari Gros Pois every Thursdays along with hot Faratas – Mauritian Flatbreads . It would literally be the most awaited day of the week as we all would look forward to it . So much that if ever one Thursday Mum skip the Curry, you would find us all sulking somewhere around in the house.
Thursdays are also movie nights in Mauritius! I mean every single Thursday at 08:30 pm there would be amazing old movies and sometimes just released ones on TV. Growing up I was the only one who always knew beforehand, which movie would be aired on TV on Thursday nights. I mean you just have to ask , no need to go find newspapers in order to find out. I knew the list of Hindi movies to be played by heart and not just for Thursday nights please. I had the whole week listing in my head! Mum would always make it a must to have something extra special for the night on Thursdays. Sometimes she would steamed corns and add a bountiful dollop of butter over before serving. On the other nights she would steam peanuts and I would have the biggest bowls filled to the top really.
With time Mum started to add a little bit of variation to the Thursday traditions. The excitement was similar to having surprises awaiting you home on Thursday nights at the dinner table. One night you would come home and finding Chayotte – ‘Chou-Chou’ in the Butter Bean Curry. Other days it would be dried shrimps or sometimes even big chunks of gourd. But the best surprise would be finding falling off the bone, lamb chunks , in the Butter Bean Curry. My foremost favourite really in the Curry because on that night it would be two servings for me please. Mauritian Curries especially Butter Beans is practically the most eaten and loved by many families. Small children are the number one to go crazy over them. You can have Butter Beans in rich tomato stew as well.
Mauritian Butter Bean Curry with Lamb – Cari Gros Pois Laviande
Serves 5 persons
Preparation time : 15 mins
Cooking time : 40 mins
Total time : 45 mins
- 500g Lamb Leg Steak ( either with or without bones)
- 750 g Regal – Butter Beans
- 1 large potato cut into chunks
- 400 g tomato puree
- 1/2 cup Masala powder ( garam masala )
- 2 medium sized white onions
- 1 teaspoon Fenugreek seeds
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Coriander seeds
- 1 tablespoon Cumin seeds
- 2 dry red chilli or 1 green chilli
- 1 Cinnamon stick
- 2 tablespoon ginger/garlic paste
- curry leaves
- coriander leaves coarsely chopped
- 1 small lime (juice)
- vegetable oil
- Salt/pepper the lamb along with a squeeze of 1 lime juice over and leave to rest.
- Meanwhile in a pressure cooker or heavy based pan, add vegetable oil followed by onions.
- Throw in thyme, spices (mentioned above) and curry leaves as well as ginger/garlic paste. Sweat all the ingredients for 5-8 mins until soft.
- Add tomato puree along with the lamb legs, potatoes chunks and give it a good stir.
- Pour in 3 cups of water and cover to simmer on low fire for 30 mins.
- After 30 mins when lamb has gone soft , add Masala powder to the stew.
- Add 2 cups of water more and as well as the pre cooked Regal Butter beans to the stew and leave to simmer for another 10 mins.
- When Curry has started to thicken, sprinkle over coriander leaves and turn off the gas.
- Serve with rice and salad or even with naan and pickles.