Recipe from: 4/6/1989 12:00:00 AM



  • 400
  • 200
    sugar beans
  • salt and pepper
  • 15
  • 2
    onions, sliced in rings
  • 1
    green pepper, sliced in rings
  • 4
    cloves garlic, crushed
  • 12
    sheep's neck
  • 2
    tomatoes, peeled and chopped
  • 6
    small potatoes, peeled
  • 100
  • 15
    curry powder
  • 25
  • 1
    chicken stock cube
Servings: Change Serving


Soak the samp and sugar beans overnight in cold water. Drain and place in a heavy-based saucepan with 1 litre of water. Boil until soft and season with salt and pepper. Heat the oil in a pan and fry the onion, green pepper and garlic until soft. Season the sheep's neck pieces with salt and pepper and add to the onion mixture. Fry until fully browned. Add all this to the samp and sugar bean mixture. Also add the tomatoes, potatoes and carrots. Add the curry powder and turmeric to the chicken stock cube dissolved in 500 ml boiling water and pour this over the mixture. Simmer until the meat is tender. Add extra water, salt and pepper if necessary.

Read more on: starch  |  shallow-fry

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