Samp and Beans with Lamb Cutlets and Chakalaka

Name: Samp and Beans with Lamb Cutlets and Chakalaka
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: South African
Ingredients: Samp and Beans; 1 C (250 ml) sugar beans; 1 C (250 ml) samp mielies; 4 C (1 litre) cold water; 2 C (500 ml) chicken stock; 1 bay leaf; 3–4 sprigs of fresh thyme; Chakalaka; ¼ C 60 ml oil; 1 onion, diced; 2 cloves garlic; 2 Tbsp (30 ml) fresh ginger, grated; 1 green pepper, diced; 1 red pepper, diced; 3 green chilies chopped finely; 2 tsp (10 ml) curry powder; 3 medium carrots, grated; 2 Tbsp (30 ml) tomato paste; 200 g green beans, finely sliced; Lamb Cutlets; 2 sprigs thyme, picked; 1 chilli, chopped; 1 tsp (5 ml) crushed black peppercorns; Pinch of lemon zest; ½–1 tsp (2.5–5 ml) coarse salt; ¼ C (60 ml) oil; 8 lamb rib cutlets; One lemon, cut into quarters

Samp and Beans with Lamb Cutlets and Chakalaka

Author: Rudi Liebenberg
Prep Time: 30
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 4 servings
Cuisine: South African

Print Recipe

Description

Umngqusho (samp and beans) is a traditional dish belonging to Nguni cultures. Served in this recipe with chakalaka, a popular local relish.

Ingredients

Samp and Beans

1 C (250 ml) sugar beans
1 C (250 ml) samp mielies
4 C (1 litre) cold water
2 C (500 ml) chicken stock
1 bay leaf
3–4 sprigs of fresh thyme

Chakalaka

¼ C 60 ml oil
1 onion, diced
2 cloves garlic
2 Tbsp (30 ml) fresh ginger, grated
1 green pepper, diced
1 red pepper, diced
3 green chilies chopped finely
2 tsp (10 ml) curry powder
3 medium carrots, grated
2 Tbsp (30 ml) tomato paste
200 g green beans, finely sliced

Lamb Cutlets

2 sprigs thyme, picked
1 chilli, chopped
1 tsp (5 ml) crushed black peppercorns
Pinch of lemon zest
½–1 tsp (2.5–5 ml) coarse salt
¼ C (60 ml) oil
8 lamb rib cutlets
One lemon, cut into quarters

Instructions

Samp and Beans

Soak the sugar beans overnight in a bowl of water.

The next day, place the beans and the samp mielies in large saucepan with the cold water (unsalted). Bring up to a boil and continue boiling for 1½–2 hours.

During the cooking process, top-up the liquid using the chicken stock, add in the bay leaf and thyme with the first top up.

Keep stirring continuously, watching that it does not burn or catch. Do not drain the water off, instead cook the water away. Continue to simmer until the mixture is soft and resembles a thick porridge.

Chakalaka

Place a medium-sized frying pan over a medium heat. Heat the oil and sauté the onion, garlic, ginger, peppers and chillies. Add the curry powder and allow to cook out.

Add the carrots and cook gently, then add tomato paste. Add the beans and taste to check seasoning, adjust as required. Cook until it reaches a good, chunky consistency, then remove from the stove and allow to cool.

Lamb Cutlets

Combine picked thyme, chopped chilli, crushed peppercorns, lemon zest and salt together. Rub the cutlets and allow to stand for 30 minutes, then drizzle with oil and braai over medium coals. Before removing from fire squeeze lemon juice over the chops.

Serve grilled lamb cutlets with a side of samp and beans and topped with chakalaka.