Samp & Mutton

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.

For this recipe I am not using the beans as I prefer this dish without it. Add the samp to a bowl – I’m using the Woolworths brand, however, other brands are just as good.

Give it a rinse under running water.

At this point the samp can be added 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. I found that my Instant Pot pressure cooker speeds up the process so I will be pressure cooking it.

Add the samp to the into the inner stainless steel pot.

Add in ¼ teaspoon turmeric powder.

Pour in 800 ml water.

Secure the lid on the Instant Pot.

Move the anti-blockage vent (steam release handle) to “SEALING”.

Press the “Pressure Cook” button. Press the button again to set the pressure level to “More” on the display.

Press the “+” or “-” buttons to adjust the Pressure Cook time to 01:30 (1 ½ hours). I have tried this on shorter times & found the samp to still be hard – after some testing, this was the most suitable time to get it nice & soft. On the stove-top, this usually takes ±3 hours.

Once the pressure builds up, the “float valve” will pop up – when it pops up, do not attempt to open the lid!

After the 1 ½ hours are over, the screen should display “L0:00”.

Press “CANCEL” on your Instant Pot.

Move the anti-blockage vent (steam release handle) to “VENTING” & allow the steam to release.

Once the “float valve” sinks in, it is safe to open the lid.

As you can see, the samp has cooked perfectly.

Transfer it to a bowl & set aside until ready to use.

Next, rinse & cut the mutton or lamb into bite sized pieces.

I cut them a little small than my usual curry pieces as this makes it easier to get the meat with every bite when eating.

Peel & chop the onion.

Rinse & blend the tomatoes.

Roughly chop the ¼ cup of coriander (dhania) & ¼ cup of mint.

To a pot on medium-high heat, add in the vegetable oil, onions & thyme. I am using my OMS 24cm deep pot.

Thereafter, add in the bay leaves, star aniseed, cinnamon stick, cumin (jeera) seeds & fennel (soomph) seeds.

Mix & allow to sauté until the onions are translucent.

Once the onions are translucent, add in turmeric powder, garam masala, cumin (jeera) powder, coriander (dhania) powder, cardamom (elachi) powder, red chili flakes, chili powder or masala & ginger & garlic paste.

Mix well until the spices are combined.

Add in the lamb or mutton pieces & salt to taste.

Mix well allowing the meat to coat in the spices.

Cover with a lid & allow the meat to seal in the spices for 10 minutes. Make sure to give it a stir now & again as you do not want it to burn – also avoid adding any water.

After 10 minutes, the meat should have a beautiful coating.

Give it a stir & add in the blended or grated tomatoes, curry leaves, ¼ cup of freshly chopped coriander (dhania) & ¼ cup of freshly chopped mint.

Pour in 150ml boiling water.

Mix well until combined.

Cover with a lid & allow to cook for 25 minutes. Add water during this time if needed.

After 25 minutes, give the curry a stir.

Add in the soft samp & 150 ml boiling water. At this point the cooked beans can be added as well.

Mix until everything is well combined.

Cover & allow to infuse flavours for 10 minutes. Keep an eye on it, making sure it doesn’t burn & add more water if needed.

After 10 minutes, turn off the heat & give it a quick stir.

Plate & garnish with freshly chopped coriander (dhania) if preferred & serve.

This Samp & Mutton is best served hot on a cold day.