Ingredients

• 500 ml samp
• 250 ml speckled sugar beans
• 1 teaspoon salt (1 tsp)
• 1 teaspoon pepper (1tsp)
• 12 1/2 ml oil
• 2 onions, sliced
• 1 green pepper, sliced
• 4 fresh garlic cloves, crushed
• 12 pieces mutton neck or 12 pieces lamb
• 2 tomatoes, skinned and chopped
• 6 small potatoes, peeled
• 100 g carrots
• 15 ml curry powder
• 25 ml turmeric
• 1 chicken stock cube, dissolved in
• 500 ml boiling water

Instructions

1. Soak the samp and beans in cold water overnight. Drain and place in a heavy based saucepan with 1 litre of water. Boil until tender and season with salt and pepper.(the samp cooking directions above).

2. Heat the oil in a pan and fry the onions, green pepper and garlic until tender. Season the meat with salt and pepper. Add the meat mixture. Arrange the tomatoes, potatoes and carrots on top (I omit the carrots due to family preference). Add the curry powder and turmeric to the chicken stock and pour over the mixture. Simmer until the meat is tender. Add extra water, salt and pepper if necessary. Serves 8-10.