Few dishes bring back childhood memories quite like Samp and Mutton Curry. It’s a hearty, comforting meal in many homes, especially on cold days when you need something warm and filling.
Unlike the classic samp and beans, my family always paired it with a rich, flavourful mutton curry, mixing everything together for the ultimate comfort food.
The combination of tender mutton, slow-cooked spices, and soft, buttery samp creates a dish that’s both nostalgic and satisfying. It’s incredibly filling, and perfect for family gatherings or cozy nights in. If you love traditional South African dishes, this one is a must-try.
Samp And Mutton Curry Recipe
If there’s one dish that takes me straight back to my childhood, it’s Samp and Mutton Curry.Growing up, this was a family favorite, especially on cold days when a warm, hearty meal was just what we needed. It is also a dish I LOVE to make. This dish is the definition of comfort food. The mutton is cooked low and slow, allowing it to soak up all the rich spices, while the samp adds a delicious, slightly nutty bite. A bowl of pure warmth and satisfaction that’s deeply rooted in tradition. What I love most about this samp and mutton recipe is how simple yet flavourful it is. It’s filling, nutritious, and packed with South African flavors that bring people together. Whether you’re cooking for your family or meal prepping for the week, this dish is a winner.So, if you’re looking for a wholesome, comforting meal that’s stood the test of time, give this mutton and samp recipe a try. I hope you enjoy making it as much as I love sharing it with you!
Ingredients
- 1 Kg Lamb
- 1 Onion sliced or diced
- 1/2 Teaspoon Cumin Seeds
- 1/2 Teaspoon Fennel Seeds
- 1 Cinnamon Stick
- 2 Cloves
- 1 Elachi Pod
- 1 Bay Leaf
- 2 Chillies sliced
- 1 Sprig Curry Leaves
- 1 Teaspoon Ginger and Garlic
- 4 Tablespoons Kashmiri Mix Masala Gorimas
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Dhania & Jeera Powder
- 1 Grated Tomato
- 10-12 Mint Leaves
- 2 Sprigs Thyme
- 1/2 Teaspoon Salt
- 1 Knorrox Chilli Beef/mutton Stock Cube
- 200 ml Hot Water
- 500 g Uncooked Cooked Samp & Beans
Instructions
- Start by heating a pot and adding the diced onions, curry leaves, sliced chillies, ginger, and garlic. Also, add all the whole spices (bay leaf, cumin seeds, fennel seeds, cinnamon stick, cloves, and elachi).
- Cook the ingredients until the onions become translucent and the aromatic fragrance of the spices fills the air.
- Add the ground spices to the pot and allow them to cook for a couple of minutes, enhancing their flavors.
- Introduce the grated tomatoes to the pot and cover it. Let it cook until you notice oil surfacing from the tomatoes.
- Now, add the lamb or mutton to the pot and mix it well with the other ingredients.
- Incorporate the mint and thyme into the mixture and give it a good stir.
- Season the dish with salt to taste and add the stock cube.
- Pour in the hot water and allow the curry to cook. Keep an eye on it occasionally to ensure it doesn’t overcook.
- When the curry is nearly done, introduce the cooked samp and beans to the pot, allowing them to cook together with the curry.
- Once the dish is ready, garnish it with fresh coriander.
Notes
- I use about 500g of uncooked Samp & Beans which I pressure cook.
- You can use about 3 tins of cooked Samp & Beans for this dish.
- When Serving, I like to serve this with a teaspoon of butter / margarine and a samble salad. It’s so good!!