Lamb, samp and beans

Serves 4–6

250g dried samp

250g dried sugar beans

60ml sunflower oil

1 cinnamon stick

1 bay leaf

5ml cumin seeds

1 large onion, finely chopped

10ml coarse salt

25ml crushed garlic and ginger paste

45ml mixed masala

1.2kg lamb knuckles

750ml boiling water

2 medium tomatoes, peeled and chopped

4 green chillies, sliced diagonally

sprig fresh curry leaves, to garnish

fresh coriander, to garnish

Method 

Soak the samp in cold water for 30 minutes. Rinse a few times until the water runs clear. Rinse the beans under running water.

Add the samp and beans to a large pot of water over medium heat, and bring it to the boil. Cook for 1½ to 2 hours until tender.

In a pot over medium heat, heat the oil and fry the cinnamon stick, bay leaf and cumin seeds for a few seconds. Once fragrant, add the onion and salt, and sauté until golden-brown. Add the garlic and ginger paste, and fry for a few seconds.

Add the mixed masala and heat the spice through for 3 to 5 seconds. Next, stir the lamb knuckles into the fried paste and continue stirring until the moisture cooks off. After 6 to 8 minutes the oil should separate from the meat.

Pour the boiling water over the meat and simmer for 60 to 75 minutes or until tender. Once the lamb is soft, add the samp, beans and tomatoes. Reduce the heat to the lowest setting and simmer for 15 minutes, stirring and scraping the bottom of the pot to prevent scorching and burning.

Once the samp and beans have absorbed the rich flavours of the sauce, check the seasoning and adjust the salt, if necessary. Add the green chillies for more heat.

Before serving, garnish with a sprig of fresh curry leaves and coriander.

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