Strain soaking water from lima beans. Put
lima beans and tripe pieces with 1 litre of clean water and cloves in
casserole pan. Bring to boil and simmer until lima beans and tripe pieces
are thoroughly cooked and tender. A delicate balance between the tenderness
of the tripe pieces and lima beans needs to be reached. Adjust cooking time
to suit your preferences.
Remove pan of tripes and lima beans from
heat and put aside.
In another casserole pan heat 2 tablespoons
of oil. Add chopped onions, garlic, ginger and cook until onions are soft
and transparent. Add chopped tomatoes, carri poulet leaves and half of the
chopped coriander leaves. Stir well together and allow to simmer until
ingredients are well blended and a cooked creamy consistency is obtained.
Add curry powder to sauce and mix well
together. Simmer for five minutes.
Add the lima beans, tripes and cooking
water into curry mixture. Allow to simmer for 30 minutes. Stir regularly to
mix well and to prevent burning at bottom of pan.
Cook until the desired consistency is
reached. You may add some hot water to reach your preferred sauce
consistency. Add salt to taste.
Remove from heat and pour into warm serving
plate. Sprinkle with remaining chopped coriander leaves.
Serve on hot basmati rice. Accompany with
tomato chutney.
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