30 March, 2019
Samp & Mutton Curry Recipe
Aunty Neela Nair shows us how to make samp and mutton curry.
|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|
|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.
- 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.
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