Category
Main
Serves
4
Prep
10 mins
Cook
5-8 mins
Ingredients
Green beans 250 g topped and tailed chopped into thirdsPecan nuts 150 g chop roughly still leaving large piecesVegetable oil 6 tbspCumin seeds 1 tbspGround cumin 1 ½ tspGround turmeric ¼ tspChilli powder ¼ tspHoney 3 tbspJuice of ½ lemonSalt
Instructions
- Before service starts prep your green beans. In a large wok over a medium heat add 3 tbsp of vegetable oil and heat for 10 seconds, next add the green beans and cook for 6 - 8 minutes until completely soft and they have turned a nutty brown colour. Set aside ready for service,During service you will need to be working with two pans at once, one with your pecan nuts and the other with your green beans. Start steps 2 and 3 at the same time
- In a wok over a medium heat add 2 tbsp of vegetable oil and heat for 10 seconds, next add your cumin seeds and cook for 10 - 20 seconds until they turn dark brown and fragrant, turn the heat down to low and add your green beans, ground cumin, ground turmeric, chilli powder and a big pinch of salt and cook for 5 minutes, taking care not to burn
- At the same time In a medium-sized frying pan over a high heat, dry roast the pecan nuts for 3 - 4 minutes until they begin to brown, then reduce the heat to medium and add the honey and stir with a wooden spoon until everything is fully mixed, and continue to cook for 2 - 3 minutes until the nuts are fully coated and sticky, take care not to burn or let the honey catch. If this does start to happen reduce the heat and add a SAlash of cold water
- At this stage take the nuts and pour them into the wok with the green beans, tossing so that everything is fully combined. Add the juice of ½ a lemon and another big pinch of salt. Taste and check for more lemon or salt
- INDIVIDUAL PORTION INSTRUCTIONS: This recipe is a marinade for 8 chops. If serving a single portion eg. a table orders 1 x lamb chops then it is 2 lamb chops, a spoonful of the green chutney and a small handful of the green beans.
