SAMP & MUTTON
This Indian Recipe Serves 2-3
Samp & Mutton is one of the many favourites prepared in South Africa. This dish is ideal for those cold weathers, especially during Winter. This Samp & Mutton is a meal that is sure to warm you up.
The traditional preparation of this dish, includes beans such as, red speckled beans, sugar beans (pinto beans) or jugo beans (zulu nut). Of course, all the beans may added together if you prefer. I on the other hand do not like beans in this dish – it is just my preference, so if you don’t have beans on hand or simply do not like them, then you may very well omit them.
What is samp?
Samp is actually kernels of corn which have been roughly crack. During the cracking process, the outer layer of the kernels are removed, leaving behind the tender inner layer which when cooked becomes soft & fluffy.
Samp & Mutton Ingredients:
- 1kg mutton or lamb pieces
- 1 onion, chopped
- 2 jam tomatoes
- 1 teaspoon ginger & garlic paste
- 1 star aniseed
- 2 bay leaves
- 1 teaspoon garam masala
- vegetable oil
- 1 teaspoon jeera (cumin) powder
- 1 teaspoon dhania (coriander) powder
- ¼ teaspoon jeera (cumin) seeds
- 2 tablespoons chilli powder
- ½ teaspoon turmeric powder
- ¼ teaspoon soomph (fennel) seeds
- ½ teaspoon elachi (cardamom) powder
- salt to taste
- 1 sprig curry leaves
- 1 sprig thyme
- fresh dhania (coriander)
- 1 cinnamon stick
- 2 cups samp
If using beans:
- 1 cup sugar beans (pinto beans)
- ½ cup jugo beans (optional)
- 1 teaspoon vegetable oil
- ½ teaspoon bicarbonate of soda
- If using beans in this recipe, add the sugar beans to a bowl.
- Next, add the jugo beans (zulu nut) to the bowl of sugar beans. These may be omitted.
- Give the beans a good rinse.
- Cover with water & allow to soak overnight. If soaked for a few hours only, it may take longer to get soft when boiling. Alternatively, a pressure cooker may be used to avoid these processes.
- After the beans has soaked, drain out the water & add the beans to a pot.
- Cover with water & place on the stove-top.
- Add in the vegetable oil & the bicarbonate of soda. This helps speed up the cooking process.
- Mix well.
- Allow the beans to boil on medium-high heat until soft but not mushy.
- Once the beans have boiled, turn off the heat & set aside. Do not drain off the excess water as this will thicken the gravy.
- Next, add the samp to a bowl.
- Give it a good rinse.
- Add the samp to a pot. The samp can be soaked as well if preferred but I find it cooks just the same once boiled so there is no need to soak it.
- Cover with water & place onto the stove-top,
- Add in 1 teaspoon of vegetable oil & ½ teaspoon turmeric powder.
- Mix well.
- Boil the samp on medium-high heat until soft. This usually takes ±2 hours.
- Once the samp is soft, remove from heat & set aside. Keep the liquid that it had been boiling in as well.
- Rinse & cut mutton or lamb into pieces. Set aside in a bowl.
- Chop onion & set aside.
- Blend or grate tomatoes & set aside.
- In a medium-large, preferably wide pot, heat 3 tablespoons of vegetable oil (Using a wide pot will allow the meat to cook evenly). Add in the onions, bay leaves, thyme, star aniseed, cinnamon stick, curry leaves, jeera (cumin) seeds & the soomph (fennel) seeds.
- Mix well.
- Add in the dhania (coriander) powder, jeera (cumin) powder, garam masala, chilli powder, turmeric powder, ginger & garlic paste & the elachi (cardamom) powder.
- Mix well.
- Add in the meat & salt to taste.
- Mix well, coating all the meat in the spices. Cover with a lid & allow to braise for 5 minutes so that the spices seal the meat. Do not add in any water.
- After 5 minutes, notice how the meat has nicely browned in the spices.
- Next, add in the blended or grated tomatoes.
- Mix well & allow to cook until the meat is tender & cooked throughout, about 20-25 minutes.
- About 10 minutes into cooking, pour in a little water if it tends to catch at the surface & mix well.
- Once the meat has cooked, give it a quick stir.
- Add in the soft samp with a little water.
- Mix well. Note, at this point, you may also add in the boiled beans if you are including it in this dish.
- Allow to simmer for 5 minutes.
- After 5 minutes, give it a quick stir & turn off the heat.
- Garnish with fresh dhania (coriander).
- Plate & serve this Samp & Mutton whilst hot.
- Can be reheated in the microwave or stove-top. Store in the refrigerator for up to a week.