Curried Samp & Beans
Rich, slow-cooked samp and beans simmered with tender lamb, sweet butternut, and warm curry spices.
Nostalgic and soulful, this traditional South African dish elevates humble samp and sugar beans into a luxurious, slow-cooked stew. Succulent lamb pieces melt into a fragrant, spice-infused tomato gravy thickened with tender butternut for the ultimate bowl of comfort.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Boil the Grains & Brown the Lamb
Place the soaked and drained samp and sugar beans into a large pot, cover generously with water, and boil over medium heat until tender, about 1½ to 2 hours. Drain and set aside.
- 2
Heat 2 tbsp of oil in a separate large pot over medium-high heat. Add 500 g of lamb pieces and sear until browned on all sides, then remove the lamb and set aside.
- 3
Build the Spiced Tomato Base
In the same pot with the remaining pan juices, sauté the finely chopped onion, 2 minced garlic cloves, and 1 tsp ginger paste until the onions are soft and golden.
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Ivana Sanshia’s note
Pre-boiling your soaked samp and beans separately ensures they reach the perfect creamy texture without scorching the curry sauce base as it simmers.
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