Green Bean Mutton Stew


  • salt and coarsely ground black pepper to taste
  • 125 ml (½ C) cake flour
  • 1 kg mutton, diced in even pieces
  • sunflower oil for frying
  • 1 onion, chopped
  • 10 ml grated ginger root
  • 10 ml (2 t) chopped garlic cloves
  • 10 ml (2 t) mild curry powder
  • 10 ml (2 t) ground coriander
  • 5 ml (1 t) ground cumin
  • 2.5 ml (½ t) ground nutmeg
  • 5 ml (1 t) ground cinnamon
  • 2 x 410 g cans Rhodes Tomatoes Chopped & Peeled
  • 45 ml (3 T) Rhodes Smooth Apricot Jam
  • 250 ml (1 C) prepared chicken stock
  • 2 bay leaves
  • 2 x 410 g cans Rhodes Cross Cut Green Beans, drained

to serve: with cooked white rice


  1. Season the flour in a shallow bowl, toss the mutton pieces in the flour, shaking off the excess.
  2. In batches, brown the meat in the oil and set aside.
  3. Add the onion, ginger and garlic to the pan and fry until soft and add all the spices.
  4. Return the meat to the pan.
  5. Add the Rhodes Chopped and Peeled Tomatoes, Rhodes Smooth Apricot Jam, chicken stock and bay leaves.
  6. Allow to simmer over very low heat for 2 hours or until the meat is tender.
  7. Add the Rhodes Green Beans and heat through.
  8. Season to taste and serve over rice.
Cooking Tip

Use lamb in place of mutton for a more tender cut of meat.


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