1 Heat the oil in a pot and fry the lamb in batches until golden-brown. Season generously with salt and white pepper to taste. Add the garlic, green pepper, bay leaf and onions and continue to fry until the onions are fragrant. Stir in the tomato purée, chilli, curry powder, sugar, star anise and garam masala and mix through. Finally, add the stock, bring to the boil, then reduce the heat; simmer with the lid on for about 1 hour and 30 minutes.
Tip Keep an eye on the meat to make sure it stays covered with sauce; add a little boiling water if necessary. Larger pieces of lamb may take longer to become tender – use your judgment and adjust the cooking time.
2 Drain the samp and beans. Place in a large pot, cover with water and boil for about 1 hour and 30 minutes or until almost soft (about as long as it takes the meat to cook).