Lima Beans & Tripes Curry
375 grams lima beans
1 kg honeycomb tripes (beef tripes)
4 tablespoons curry powder
4 tablespoons chopped coriander leaves
7 carri poulet (or bay) leaves
450 grams canned chopped tomatoes
salt and pepper to taste
1 medium onion chopped
1 teaspoon crushed ginger
1 teaspoon crushed garlic
Soak lima beans in cold water for 30 minutes.
Cut tripes into bite sizes.
Strain soaking water from lima beans. Put lima beans and tripe pieces with 1 litre of clean water and cloves in casserole pan. Bring to boil and simmer until lima beans and tripe pieces are thoroughly cooked and tender. A delicate balance between the tenderness of the tripe pieces and lima beans needs to be reached. Adjust cooking time to suit your preferences.
Remove pan of tripes and lima beans from heat and put aside.
In another casserole pan heat 2 tablespoons of oil. Add chopped onions, garlic, ginger and cook until onions are soft and transparent. Add chopped tomatoes, carri poulet leaves and half of the chopped coriander leaves. Stir well together and allow to simmer until ingredients are well blended and a cooked creamy consistency is obtained.
Add curry powder to sauce and mix well together. Simmer for five minutes.
Add the lima beans, tripes and cooking water into curry mixture. Allow to simmer for 30 minutes. Stir regularly to mix well and to prevent burning at bottom of pan.
Cook until the desired consistency is reached. You may add some hot water to reach your preferred sauce consistency. Add salt to taste.
Remove from heat and pour into warm serving plate. Sprinkle with remaining chopped coriander leaves.
Serve on hot basmati rice. Accompany with tomato chutney.
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