Green Beans With Ginger And Green Coriander |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 5 |
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These tangy beans are sure to delight served either with Indian food- or to spice up a Western style roast. I served with my Shahjarani Roast Lamb- my guests were delighted by the fresh flavour of this side Ingredients:
550 g fresh green beans, trimmed and cut into 2.5cm pieces (i don't see why you couldn't cheat and use frozen- would reduce your prep time massively!) |
2.5 cm piece of ginger, peeled and cut into fine strips |
4 tbsp vegetable oil |
1/2 tsp black mustard seeds |
2 tsp ground cumin |
1/4 tsp ground turmeric |
3/4 tsp salt |
1 fresh green hot chilli, finely chopped |
4 tsp lemon juice |
150 ml chicken stock |
5 - 6 tbsp finely chopped fresh coriander/ cilantro |
Directions:
1. Put the oil in a large frying pan or wok and set over medium-high heat.
2. When hot, put in the mustard seeds.
3. As soon as the first seeds begin to pop put in the ginger strips.
4. Stir and fry until the ginger starts to brown, a matter of a few seconds.
5. Put in the green beans and toss once or twice.
6. Now add the cumin, turmeric, salt and green chilli.
7. Add the lemon juice and stock.
8. Stir and bring to a simmer.
9. Cover, turn heat down to low and simmer gently for 10 minutes or until the beans are almost tender.
10. Add the fresh coriander (cilantro), toss and cover again for a minute.
11. Uncover, toss and boil away all liquid at a higher heat.
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