12 – 36 months
2 tablespoons of ghee (or vegetable oil)
250 grams (8 ounces) of lean beef, cut into small cubes
1 small onion, peeled and finely grated
1 teaspoon of finely grated fresh ginger
1 clove of garlic, peeled and crushed
1 pinch of ground turmeric
¼ cup of water
1 x 400 gram can of butter beans (lima beans)
1. Make a paste of the onion, garlic, ginger and turmeric by mashing and crushing them on a board, using the flat side of a wide-bladed knife – or use a pestle and mortar – or use a food processor.
2. Open can of lima beans and strain away liquid by rinsing the beans with water and set aside.
3. Heat the ghee (or oil) in a medium-sized saucepan over medium heat then add the onion/garlic/ginger/turmeric paste and blend it into the oil.
4. Turn the heat to low and cook the paste gently, stirring occasionally, for 8-10 minutes – adding a little water if needed to keep it moist – until the paste is finally sizzling and golden brown.
5. Turn heat back up to medium, and add the beef – stirring to coat with paste – then stir/fry for 5-6 minutes.
6. Add the water and put a lid on the pan then turn heat very low to simmer very gently for 35-40 minutes or until the beef is almost done.
7. Stir in the beans and continue to cook (covered) until the meat is very tender, checking often and adding water to keep everything moist.
8. Remove from the heat and chop or blend to the required consistency and serve with cooked rice.