How to make it

  • Put the oil in a large frying pan or wok and set over medium-high heat.
  • When hot, put in the mustard seeds.
  • As soon as the first seeds begin to pop put in the ginger strips.
  • Stir and fry until the ginger starts to brown, a matter of a few seconds.
  • Put in the green beans and toss once or twice.
  • Now add the cumin, turmeric, salt and green chilli.
  • Add the lemon juice and stock.
  • Stir and bring to a simmer.
  • Cover, turn heat down to low and simmer gently for 10 minutes or until the beans are almost tender.
  • Add the fresh coriander (cilantro), toss and cover again for a minute.
  • Uncover, toss and boil away all liquid at a higher heat.

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