Curried Samp and Beans with Lamb
Spicy and delicious samp and beans cooked with tender pieces of lamb
Servings: 4
Ingredients
- 3 x 400 gram canned Samp and Beans
- 300 gram lamb pieces on the bone
- 3 tbsp vegetable oil
- 1 onion finely chopped
- 1 star aniseed
- 2 bay leaf
- 1 cinnamon stick
- 1 sprig curry leaf
- 2 tsp ginger/garlic paste
- 2 tbsp masala
- 1 tsp kashmiri chilli powder
- 1/2 tsp ground fennel/soomph
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 Roma Tomato skin removed and grated
- salt
- coriander for garnishing
Instructions
- Heat the oil in a pot. Add the cinnamon stick, bay leaf and star aniseed and fry for a minute until fragrant
- Add the onion and curry leaf. Saute until the onion is golden brown
- Add the ginger/garlic paste and fry for a minute
- Add the masala, turmeric, chilli powder, ground fennel and garam masala. Mix well and fry the spices for a further minute. Add a few drops of water if required
- Add the lamb and cook for 10 minutes. Add the grated tomato and cook for a further 10-15 minutes or until the tomatoes are cooked. Season with salt
- Add a cup of water and allow the lamb to cook until soft and tender. Should take about an hour to cook. If lamb dries out before it's tender you can add more water
- Rinse the samp and add it to the lamb. Mix well and if you require more gravy add a little more water. Allow it to cook for 5 minutes and turn off the heat
Notes
- You may require more or less water during cooking time, depending on the length of time the lamb takes to cook
- If you want it less spicy you can add less masala. I used a medium strength masala
- If you have the dried samp and beans you can use that instead. You will need to boil them until they are cooked before adding to the lamb
- I used 2 large pieces of lamb leg portions for this dish, you can use any lamb on the bone. The bone does add to the flavours of this dish