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Samp & Mutton Curry Recipe

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Aunty Neela Nair shows us how to make samp and mutton curry.


3.5 teaspoons, Mutton Spice1.5 teaspoons, Soomph Powder
1 teaspoon, Turmeric Powder3 tablespoons, Masala
(Quantity depends on your preference)
Coarse Salt2 teaspoons, Ginger & Garlic
Curry Leaf2 Cinnamon Sticks
2 Chilies1 Chopped Onion
1 Grated Tomato500g Lamb (Generally feeds 2 people)
Optional: ThymeOptional: Barbeque Spice & Aromat
Sugar Beans (Some prefer
broad beans)
Optional: Bambara Nuts


Boil the samp, beans, and Bambara nuts beforehand. You can freeze it afterward to cook on another day.

Alternatively: You can buy canned samp & beans.


  1. Heat oil in the pot, if the mutton is fatty you don’t need too much oil.
  2. Add the cinnamon sticks and the chopped onion.
  3. Cook the onion until it turns translucent then add the soomph, turmeric, ginger, and garlic.
  4. Add the tomato and masala after the spices.
  5. Stir it and add the meat afterward.
  6. Add the mutton spice and salt. (Optional: Barbeque spice and Aromat can be added as well.)
  7. If the curry is a bit dry, add a bit of water.
  8. Allow the mutton to cook for 15-20 mins, then add the curry leaves and thyme.
  9. Add the pre-boiled samp & beans.
  10. Allow it to cook for 15 mins and stir regularly.
  11. Garnish at the end with Dhania.

Watch the episode…

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