Prep time: 15 min
Cooking time: about 2 hours
Marinate overnight
Serves about 30
You will need
Samp and beans
3-4 kg washed and soaked samp
2 kg sugar beans
4 l (8 cups) water
salt
margarine or butter
Stew
3 kg lamb pieces, fat removed
30 ml (2 tbsp) barbeque spice
freshly ground black pepper
3 x 750 ml hickory basting sauce
fresh thyme sprigs
60 ml (4 tbsp) oil
30 ml (2 tbsp) garlic and ginger paste
2 finely chopped onions
6 chopped garlic cloves
4 green peppers, diced
2 red or yellow peppers, chopped
60 ml (¼ cup) fresh thyme, chopped
500 ml (2 cups) chicken stock
METHOD
1. SAMP AND BEANS Rinse the samp and beans thoroughly in cold running water and place in a large pot. Cover with water and add salt. Bring the water to the boil and simmer for about 2 hours until done. Add margarine or butter and keep warm.
2. STEW Wash the meat and pat dry with a clean towel. Season with the spice and freshly ground pepper. Place in a deep dish and then pour the basting sauce over it. Place the thyme sprigs in between. Marinate overnight. 3. Heat the oil over high heat and fry the garlic and ginger paste for a minute until fragrant. Add the meat, a small amount at a time, and fry gently until brown. It must not simmer at this stage. 4. Add the onions, peppers and thyme and stir-fry for 2 minutes. Add the meat marinade and stock. Reduce the heat and simmer for 30 minutes until the meat is tender. Keep warm.
