Samp & beans with lamb

A traditional African dish that calls for little effort but lots of time.

Serves: 4


400g samp-and-bean mix
1T (15ml) sunflower or canola oil
500g (on the bone) Karoo stewing lamb
salt and pepper
1T (15ml) butter


Rinse samp and beans. Place in a large saucepan, add water to cover, and bring to a gentle boil. Heat oil in frying pan. Brown meat and add to pot with samp and beans. Reduce heat and simmer for 2 hours until meat is tender and cooked through. Add extra water if needed. Season and stir in butter. Serve as is or roughly mashed with a potato masher or fork.

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