30 March, 2019
Samp & Mutton Curry Recipe
Aunty Neela Nair shows us how to make samp and mutton curry.
Ingredients
| 3.5 teaspoons, Mutton Spice | 1.5 teaspoons, Soomph Powder |
| 1 teaspoon, Turmeric Powder | 3 tablespoons, Masala (Quantity depends on your preference) |
| Coarse Salt | 2 teaspoons, Ginger & Garlic |
| Curry Leaf | 2 Cinnamon Sticks |
| 2 Chilies | 1 Chopped Onion |
| 1 Grated Tomato | 500g Lamb (Generally feeds 2 people) |
| Optional: Thyme | Optional: Barbeque Spice & Aromat |
| Sugar Beans (Some prefer broad beans) | Samp |
| Optional: Bambara Nuts |
Preparation
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.
Cooking
- Heat oil in the pot, if the mutton is fatty you don’t need too much oil.
- Add the cinnamon sticks and the chopped onion.
- Cook the onion until it turns translucent then add the soomph, turmeric, ginger, and garlic.
- Add the tomato and masala after the spices.
- Stir it and add the meat afterward.
- Add the mutton spice and salt. (Optional: Barbeque spice and Aromat can be added as well.)
- If the curry is a bit dry, add a bit of water.
- Allow the mutton to cook for 15-20 mins, then add the curry leaves and thyme.
- Add the pre-boiled samp & beans.
- Allow it to cook for 15 mins and stir regularly.
- Garnish at the end with Dhania.