In South Africa Samp (Hominy) and Beans is an ingredient to many different dishes. Served in delicious lamb with curry flavor, it makes a hearty, flavorful dish.
After moving to the USA, I browsed the shelves of the grocery stores and was unable to find anything called “Samp”. Thanks to Google I was quickly able to realize "Hominy" is the name here. The Hominy however is more in it's whole form whereas in Samp the kernels are split. A simple solution is to roughly chop up the hominy to a similar texture. In both countries I save time by using the canned versions.
As the weather cools down this dish is a perfect, wholesome, flavor packed meal guaranteed to warm you up. I made this a couple weeks ago and already feel like making it again.
The cut of lamb I typically use is the round bone lamb chop. It has all the perfect pieces including the marrow piece. The consistency of this dish resembles a stew but the flavor is of curry.
Cut the lamb into small pieces - about 1.5 inch cubes, keeping in mind it will shrink as it cooks. I make this in dish in two main steps - the first to braise the samp and beans and the second to make the mutton curry. I then combine the two together and let simmer for a bit. This allows me to control the spices and salt better.
To braise the samp/hominy and beans simply fry the onions and dry red chili in oil. Pour in the samp and beans and let simmer for a few minutes, adding water to avoid sticking. Add salt to taste.
To cook the lamb curry it is very similar to the lamb with potato curry but omit the potatoes. To adjust spice levels simply adjust the Durban Red Masala/Red curry powder or dry red chili. You want to cook the meat until tender - cook times may vary based on the meat, stove and climate.
I usually serve the final dish hot and as is but it may be served with some french baguette to help sop up the gravy.
Lamb with Samp / Hominy and Beans Recipe
Yield ~ 4 servings
Prep Time ~ 15 min
Cook Time ~ 45 min
Ingredients
2 medium onions (diced and divided in 2)
4 dry red chilies
2 cans samp and beans or 1 can hominy (roughly chopped) and 1 can pinto beans
2.5 lbs lamb (fat trimmed off and cut into 1.5 inch cubes)
1 bay leaf
2 pieces cinnamon stick
4-5 Tbls Durban red masala/red curry powder
1/2 tsp garam masala
1/2 tsp turmeric
1 tomato (grated)
4-6 cloves garlic (pressed)
1/2 tsp ginger (ground)
salt to taste
water as needed
3-4 Tbsp olive oil (divided)
Method
If you are an experienced cook, you may make both side by side. If not you can do one at a time.
For the samp:
Heat oil in a pot on medium heat. Add half the onions and fry until translucent ~ 5 - 7 min.
Add dry red chili and fry for 1 - 2 min.
Add samp / hominy and beans. Add 1/4 cup water and salt to taste and mix well.
Let simmer for 10 min, mixing occasionally adding more water as needed to keep it from sticking.
Switch off and set aside.
For the lamb:
Heat oil in a heavy bottom pan on medium heat.
Add the rest of the onions and fry until translucent ~ 5 min - 7 min.
Add cinnamon stick and bay leaf and fry for 2 min.
Add ginger and garlic and fry for 2 minutes.
Add Durban Red Masala/red curry powder, garam masala and turmeric and fry for 2 -3 min being careful not to burn.
Add tomato and fry for 1 - 2 min mixing frequently.
Add in the lamb and for ~ 5 min mixing occasionally to brown on all sides.
Add salt to taste and 1/4 cup water. Mix and cover allowing to cook for ~20 -25 min until the lamb cooked through and tender. Mix occasionally being careful not to burn. If the water dries up sooner and more cooking time is needed add a tiny bit more at a time.
Mix both together:
Transfer the samp and beans into the pot with the lamb curry,
Mix well and allow to simmer for 5 min.
Serve into bowls while hot.
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