Mutton or Chicken with Papdi (Flat Beans) - Version 2

Ingredients

• 1 pound Mutton or Chicken (cut into pieces) (Original: 1 Ratal tender male goat meat or half a fowl.)
• 1 pound Flat Beans (Surti Papdi or Val Papdi) (Original: 1 Sher seedless tender papdi.)
• 6 ounces Ghee (Original: 1.5 Pasher (approx 3/4 cup).)
• 4 ounces Vegetable Oil (Sweet Oil) (Original: 1 Pasher (approx 1/2 cup).)
• 1 medium Red Onion (dry) (Original: 1/4 Sher (approx 4 oz). Finely sliced.)
• 25 grams Green Garlic (bulb and leaves) (Original: 2 Tolas. Chopped.)
• 20 grams Celery (stalks and leaves) (Original: 1.5 Tolas. Chopped.)
• 1/2 inch piece Fresh Ginger (Original: 0.5 Tola.)
• 1 tablespoon Fresh Parsley (Original: 0.5 Tola.)
• 1 teaspoon Fresh Turmeric Root (Original: ~0.6 Tola. Can substitute with 1/2 tsp turmeric powder.)
• 1 blade Mace (Javantri) (Original: ~0.6 Tola.)
• 1 tablespoon Salt (Original: 3 flat dessertspoons. Adjust to taste.)
• 1 1/2 teaspoons Curry Powder (Combined with Dhana-Jira in original.)
• 1 1/2 teaspoons Dhana-Jira (Coriander-Cumin Powder) (Combined with Curry Powder in original.)
• 1 teaspoon Cumin Seeds (Heaping teaspoon.)
• 1 teaspoon Coriander Seeds (Heaping teaspoon.)
• 1 teaspoon Turmeric Powder (Heaping teaspoon.)
• 1 teaspoon Ajwain (Carom Seeds) (Heaping teaspoon. Picked/cleaned.)
• 4 bulbs Whole Garlic Bulbs (Cleaned, outer skins removed but kept whole.)
• 8 cloves Garlic Cloves (For the paste.)
• 1 cup Fresh Coriander (Cilantro) (Original: 4 bunches.)
• 3 whole Green Chilies (Large size.)
• 1 cup Green Onions (Original: 2 bunches. Chopped.)
• 1 inch piece Cinnamon Stick (Thick round piece.)
• 12 whole Black Peppercorns
• 10 whole Cloves
• 10 pods Cardamom Seeds (Use seeds from 10 pods.)
• 2 whole Star Anise (Large size.)
• 2 cups Palm Wine (Toddy) or Water (Original calls for 1 bottle of Toddy for best flavor. Can substitute with water or mild beer/cider.)

Instructions

1. 1Peel the ginger and the 8 loose garlic cloves. Crush or grind them into a fine paste.
2. 2Clean the meat (mutton or chicken) and cut into pieces. Wash twice with cold water and squeeze out excess water. Rub the ginger-garlic paste thoroughly onto the meat. Place in a dish, cover with a mesh or sieve, and let it marinate for 3 hours.
3. 3String the papdi (flat beans) and wash well. Wash the green onions, keeping about 2 inches of the green leaves attached. Finely chop the green onions, fresh coriander, green chilies, parsley, celery (stalks and leaves), and green garlic (leaves and bulbs). Wash the 4 whole garlic bulbs thoroughly.
4. 4Grind the following into a fine paste or powder: whole coriander seeds, cumin seeds, black peppercorns, fresh turmeric, cardamom seeds, cloves, cinnamon, star anise, and mace.
5. 5After the meat has marinated for 3 hours, peel and finely slice the dry red onions. In a heavy-bottomed pot (traditionally a tin-coated vessel), heat the ghee and oil together. Add the sliced onions and fry, stirring constantly, until they turn red/golden brown.
6. 6Add the marinated meat, salt, the ground spice paste, powdered spices (curry powder, dhana-jira, turmeric powder, ajwain), all the chopped green vegetables, the papdi beans, and the 4 whole garlic bulbs to the pot. Mix everything thoroughly with a spoon.
7. 7Cover the pot with a lid that can hold water. Place water on top of the lid (this creates a steam seal and prevents burning). Cook on low heat. Stir occasionally. When the water on the lid becomes hot, pour it into the pot if liquid is needed, and replace with fresh water on the lid. Continue this process until the meat is completely tender and the ghee separates from the masala ('tatare'). Note: If using Toddy (Palm Wine), add it to the pot instead of water; keep water on the lid for the seal but do not pour it in.