Author: Kim Bagley
About: Kim Bagley is a food content creator, recipe developer and cookbook author.
5 to 6 
Easy
1 hour
1½ hours, plus cooking time for samp and beans 1. Wash and rinse the samp and beans. If you’re cooking them on the stovetop, soak for at least 1 hour prior to cooking and cook together with the water for approximately1½ to 2 hours or until soft. Alternatively, use a pressure cooker and cook for 45 minutes. Set aside.
2. Place a large pot over a medium heat, add the oil, bay leaves, cinnamon, star anise, cumin seeds and mustard seeds. Toast for 2 minutes, then add the onions and sauté for 5–10 minutes.
3. Add the chillies, if using, curry leaves and garlic-and-ginger paste, stir through and sauté for 5 minutes.
4. Add the remaining spices, grated tomatoes, tomato purée and a splash of water. Stir to combine. Crumble the stock cube into the pot and add salt to taste. Cook, covered, for 5 minutes over a medium heat.
5. Add the lamb or mutton and stir until well incorporated. Cook for 10 minutes, then add the water and give it a stir. Cook, covered, over a medium to low heat for 30–40 minutes, or until the meat is soft.
6. Once the meat is soft, add the samp and beans and chopped coriander and simmer for another 15 minutes.
7. Add the butter, reduce the heat to low and simmer for a further 10 minutes. Garnish with chopped coriander.
TIP: If you’re short of time, you can use canned samp and beans instead of cooking them from scratch. You will need 2 x 410 g cans of samp and beans.
Find more South African recipe here
Extracted with permission from Cooking with Kim Bagley by Kim Bagley
