Samp, beans and lamb bredie

The tomato bredie and samp can be served separately but cooked together like this, they are oh so delicious!

Serves 4–6

Preparation: 30 minutes, plus soaking time overnight Cooking time: 3 hours

• 250ml samp, soaked in cold water overnight

• 250ml speckled beans, soaked in cold water overnight • 30ml olive oil

• 1.2kg stewing lamb

(we used ribs and shank)

• 2 garlic cloves, chopped

• 1 green pepper, chopped

• 1 bay leaf

• 6 baby onions, peeled and halved

• 240g tomato purée

• 1 green chilli, chopped

• 5ml mild curry powder

• pinch of sugar

• 1 star anise

• 15ml garam masala

• about 250ml meat stock

1 Heat the oil in a pot and fry the lamb in batches until goldenbrown. Season generously with salt and white pepper to taste. Add the garlic, green pepper, bay leaf and onions and continue to fry until the onions are fragrant. Stir in the tomato purée, chilli, curry powder, sugar, star anise and garam masala and mix through. Finally, add the stock, bring to the boil, then reduce the heat; simmer with the lid on for about 1 hour and 30 minutes.

Tip Keep an eye on the meat to make sure it stays covered with sauce; add a little boiling water if necessary. Larger pieces of lamb may take longer to become tender – use your judgment and adjust the cooking time.

2 Drain the samp and beans. Place in a large pot, cover with water and boil for about 1 hour and 30 minutes or until almost soft (about as long as it takes the meat to cook).

3 Drain the samp and beans and stir them into the meat pot. Cook together for another 30 minutes, uncovered, until all the flavours have infused and the meat is tender. >>