Goat Meat Cooked With Sprouted Beans: Authentic Sprouted Broth From Nepal

Lamb Quantee
Mixed Sprouted Beans with Lamb


  • 2 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans, red beans)
  • 1 lb. meat (lamb, chicken, or turkey), cut into small pieces
  • 1/2 teaspoon jwanu (lovage seeds)
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • 1 tablespoon curry powder
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 3 fresh red chilies, minced
  • 1/2 teaspoon turmeric
  • 2 cups onion, chopped
  • 2 cups tomato, chopped
  • 4 cups broth or water
  • 3 tablespoons cooking oil
  • Salt and Pepper
  • 2 tablespoons cilantro, finely chopped for garnish

Cooking Instructions:

In a large bowl with water soak beans overnight. Drain the water and wash the beans. Cover the bowl and set it in a warm place to allow sprouting. It takes about 2-3 days depending on the desired length of sprouts.

In a saucepan, heat oil; fry jwanu, fennel seeds, and mustard seeds until light brown. Add meat pieces and brown well. Add three cups of sprouted beans and fry for two minutes. Add chopped onion, chilies, curry powder, garlic, ginger, turmeric, salt, and pepper. Fry until onions have turned slightly brown. Add tomatoes and brothto the beans’ mixture. Season with salt and pepper. Bring to a boil and let simmer on low heat until the meat and sprouts are tender and the desired consistency of the soup has been achieved. Garnish with chopped cilantro. Serve with rice.



  1. This will be a very delicious broth, I can imagine the flavor already combining goat meat with sprouted bean. Oh well, I need to start preparing mine.

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