Curried Samp & Bean Lamb Potjie
Double Cream Dairy Snack

Recipe Information
1
serves:
30 mins
prep time:
2 hrs 30 mins
cook time:
easy
difficulty:
Ingredients:
For the Potjie:
- 30 ml First Choice Olive Oil
- 1 kg lamb knucles
- 1 onion, chopped
- 4 garlic cloves, crushed
- 30 ml ginger, finely grated
- 2 bay leaves
- 10 ml turmeric
- 15 ml mild, medium or hot masala (depending on your preference)
- 10 ml cumin seeds
- 5 ml ground cumin
- 2 cinnamon sticks
- 60 ml tomato paste
- 1 tin chopped tomato
- 1 red pepper, cut into strips
- 1 green pepper, cut into strips
- 2 tins samp and beans, washed and drained (OR see tip below)
- 60 ml First Choice Double Cream Yoghurt
- 125 ml chopped coriander for serving
For the Spicy Yoghurt:
- 125 ml First Choice Double Cream Yoghurt
- 30 ml coriander, finely chopped
- 1 chilli, chopped
- 15 ml First Choice Olive Oil
- salt and pepper
Preparation method:
For the Potjie:
- Heat the First Choice Oil in a saucepan and brown the meat. Remove and keep aside.
- Add the onion and cook for 2 minutes. Add the garlic and ginger and cook for another minute then add all the spices and fry until fragrant (about 2 minutes – add a little more oil if necessary).
- Return the meat to the saucepan and season with salt.
- Add the tomato paste and the tinned tomato and cook on very low heat for about 2 hours until the meat is almost soft and tender. Add some water or stock if needed.
- Add the peppers and cook for another 30 minutes on low heat.
- Add the samp and beans and the First Choice Double Cream Yoghurt and cook for 5 minutes on very low heat for flavours to blend.
- Lastly, mix in the coriander and serve with rice or pap with dollops of the spicy yoghurt.
For the Spicy Yoghurt:
Combine all the ingredients and mix them together.
TIP: If using dried samp and beans – soak 250 g in lots of water overnight. Drain and place in a pot with clean water and 5 ml salt. Simmer until soft and tender.