Ingredients

• 12 oz green beans cut into inch long pieces
• 1 ½ lb diced beef
• 1 medium onion, coarsely chopped
• 3 medium tomatoes, halved and sliced
• 2 red or yellow peppers, sliced to match the beans
• 2 green chillies, finely chopped
• 3 garlic cloves, minced
• 1 inch root ginger, minced
• 1 tbsp paprika
• ½ tsp ground chilli
• ½ tsp ground turmeric
• 2 - 3 tbsp chopped coriander
• 2 tbsp oil
• ½ pint of water
• Salt to taste

Method

Heat the oil in a heavy based pan and fry the onions until golden brown Add the ginger and garlic, stir fry for a minute then add the ground spices and tomatoes
Stir continuously, to prevent catching, until the tomatoes crush, about 4 or 5 minutes Add the beef and stir fry until it is all browned, 3 to 4 minutes
Add enough water to cover the meat, bring to a gentle simmer and then cover with a lid
While this is cooking take the green beans and parboil for 5 minutes in lightly salted water, drain and place to one side
When the meat is almost cooked, turn the heat up and remove the lid Reduce the liquid to a thick sauce, stirring to avoid catching
Check the seasoning, adding salt to taste Turn heat to medium and add the green beans, red or yellow peppers, fresh chillies and coriander Stir fry this for a few minutes until the beans are cooked ‘al dente’
Serve with rice or chapatti

Notes:

Not all grown here but almost. Adjust chilli to taste, if you're not into 'hot' food, omit the ground chilli. The green chilli is there to give flavour, use rubber gloves to remove seeds and membrane for a 'heat-free' version.
This can also be done with blanched and chopped spinach instead of beans.