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Mutton curry with samp and beans

Nothing beats home-cooked meals just like your mom makes! This delicious local mutton curry with samp and beans recipe comes from one of our reader’s family recipes, perfect in time for Mother’s Day!

SERVES 6 // COOKING TIME 3 hours 50 min

For the samp and beans
3 cups samp and beans
1 L water
2 tsp salt
For the mutton curry
¼ cup vegetable oil
2 bay leaves
2 cinnamon sticks
1 onion, peeled and chopped
1 L water
500 g mutton, cut into chunks
1 tomato, chopped
5 curry leaves
1 clove garlic, peeled and crushed
2 tbsp masala spice
1 tbsp peeled and grated ginger
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric

For the samp and beans
1. Soak the samp and beans in cold water for 1 hour. Drain.
2. Bring 1 L water to the boil. Add samp and beans. Cook for 1 hour.
3. Add salt. Cook for 1½ hours, until soft but not mushy. Fluff with a fork, then set aside.
For the mutton curry
1. Heat the oil and fry bay leaves and cinnamon for 3 minutes. Add the onion and fry for 5 minutes.
2. Add water, mutton, tomato and all the seasonings. Simmer for 50 minutes.
3. Add the cooked samp and beans and cook for 10 minutes. Season to taste.

Recipe: Vis Moodley
Styling: Chiara Turilli
Photography: Andreas Eiselen //

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