Curried samp and sugar beans with mutton is a quintessential South African dish, rich in texture and flavour. From the soft, earthy samp and beans to the tender, spiced mutton, this dish brings together humble ingredients in a comforting and delicious way. Whether you keep it traditional or experiment with some of the suggested variations, this is a meal that’s sure to satisfy. With just a bit of preparation and patience, you’ll create a deeply flavorful dish that’s perfect for family dinners or gatherings. The combination of flavours and textures makes it an all-time favourite, showcasing the diversity of South African cuisine. Happy cooking!

Variations to Try with Curried Samp, Beans, and Lamb

1. Vegetarian Version: Curried Samp and Beans

For a vegetarian alternative, simply omit the mutton and use more beans or add hearty vegetables like butternut squash, spinach, or eggplant to the curry. The beans and vegetables will absorb the curry’s flavor, providing a satisfying and nutritious dish. To enhance the richness, you could also add a splash of coconut milk at the end.

2. Different Cuts of Meat

While mutton is traditional, you can easily substitute lamb or beef for a different flavor profile. Beef short ribs or lamb shank would work beautifully in this dish, lending a melt-in-your-mouth tenderness after slow cooking.

3. Varying the Spice Levels

Adjust the spice according to your preference. Durban masala is quite bold, but you can reduce the heat by using a milder curry powder. Alternatively, for those who love heat, you can add fresh green chilies or a dash of cayenne pepper for extra kick.

4. Add More Vegetables

Potatoes, carrots, or even green beans can be added to this dish to bulk it up and add a variety of textures. Just toss them in with the mutton and let them cook until tender.

5. Coconut Milk for Creaminess

Adding a can of coconut milk towards the end of cooking can turn this into a creamy, indulgent curry. The coconut’s natural sweetness balances the spices beautifully, creating a dish that’s both hearty and rich

Cooking Techniques for Curried Samp, Beans, and Lamb

1. Preparing the Samp and Sugar Beans

Samp (also known as hominy) and sugar beans are essential components of this dish, adding texture and earthy flavors. They require soaking to soften and reduce cooking time.

• Soaking: Begin by rinsing both the samp and sugar beans thoroughly under cold water. Then, place them in a large bowl with 3 cups of water and let them soak for at least 8 hours or overnight. This ensures that both ingredients cook evenly and absorb enough moisture to become tender.
• Boiling the Samp and Beans: After soaking, drain and rinse the samp and beans again. Add them to a pot with 4 cups of fresh water and a pinch of salt. Bring the mixture to a boil, then reduce the heat and simmer for about 1.5 to 2 hours until both the samp and beans are soft but still hold their shape. You can add more water during cooking if needed. Once done, drain any excess water and set aside.

2. Preparing the Mutton Curry

The mutton curry is the heart of this dish, offering deep, rich flavors that complement the earthy taste of the samp and beans. The secret lies in creating a flavorful curry base with spices and well-browned meat.

• Browning the Mutton: Heat the vegetable oil in a large pot over medium heat. Add the mutton pieces and brown them on all sides, which helps seal in the juices and adds depth to the flavor. Once browned, remove the mutton and set it aside.
• Sautéing the Aromatics: In the same pot, add the chopped onions and cook them until they turn golden and soft. This step forms the foundation of the curry’s flavor. Add the ginger and garlic paste, curry leaves, and bay leaves, stirring to release the aroma. Cook for about 2 minutes until fragrant.
• Building the Curry Base: Now, stir in the Durban masala, turmeric powder, and dhania jeera powder. Toast the spices briefly to enhance their flavor. Then, add the tomato paste and cook for another 2-3 minutes, allowing the tomato to break down and integrate with the spices. If the mixture looks too dry, add a splash of water to help it along.

3. Simmering the Curry and Combining Everything

Once the curry base is ready, return the browned mutton to the pot. Stir well to ensure every piece of mutton is coated with the curry mixture.

• Cooking the Mutton: Add enough water to cover the mutton, then bring the mixture to a boil. Lower the heat to a gentle simmer, cover the pot, and let it cook for about 45 minutes to an hour, or until the mutton is tender. Check occasionally, adding more water if needed to maintain a saucy consistency.
• Combining the Samp and Beans: When the mutton is fully cooked, gently fold in the boiled samp and sugar beans. Let the mixture simmer for an additional 15-20 minutes to allow the samp and beans to absorb the rich curry flavors. Adjust the seasoning with salt and pepper to taste.

4. Garnishing and Serving

Once the curry is ready, garnish with freshly chopped coriander leaves for a burst of freshness. Serve the curried samp, beans, and mutton hot, either as a stand-alone meal or with a side of sambals for added flavor and texture.

Curried Samp with Beans and Lamb Recipe

Curried Samp with beans and lamb

0 from 0 votes

Recipe by Ms Pillay Course: Uncategorised

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

• For Samp

• 1 cup 1 samp or hominy

• 1 cup 1 sugar beans

• 3 cups 3 water for soaking

• 4 cups 4 water + more (as needed) for boiling

• salt

• For the Lamb curry

• 4 4 tablespoons Durban masala

• half teaspoon turmeric powder

• 1 teaspoon 1 coriander and cumin powder

• 2 tablespoons 2 tomato paste

• 5 tablespoons 5 vegetable oil

• 3 3 bay leaves

• curry leaves

• 1 tablespoon 1 ginger and garlic paste

• 2 2 medium onions

• salt

• 1/2 cup 1/2 water

• 3 kg 3 lamb meat

Directions

• Prepare the samp, by soaking overnight.
• Boil for 2 hours, or until soft when pressed.
• Remove from heat, drain all water. Allow cooling.
• Prepare the mutton curry component.
• Heat a pan on medium heat.
• Add 2 tablespoons oil.
• Add mutton or lamb meat.
• Brown meat, turning every few minutes for even browning.
• Add finely chopped onions, curry leaves, bay leaves and ginger and garlic.
• Add remaining oil. Fry until the onions are soft.
• Add powdered spices.
• Fry for a minute or two.
• Add tomato paste.
• Add water.
• Cover with lid and allow to simmer for 15-20 minutes.
• Add boiled samp. Cover and allow to simmer for another 15 minutes.
• Remove lid, allow excess water to evaporate leaving a thick luscious gravy.
• Remove from heat, serve warm with a carrot salad.

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