A traditional African dish that calls for little effort but lots of time.
- 400g samp-and-bean mix
- 1T (15ml) sunfloweror canola oilfor frying
- 500g stewing lamb, on the bone
- salt and pepper, to season
- 1T (15ml) butter
Rinse samp and beans. Place in a large saucepan, add water to cover, and bring to a gentle boil. Heat oil in frying pan. Brown meat and add to pot with samp and beans. Reduce heat and simmer for 2 hours until meat is tender and cooked through. Add extra water if needed. Season and stir in butter. Serve as is or roughly mashed with a potato masher or fork.
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