Noesj/Umqusho

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8 servings
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Starch

By Food24 November 03 2009
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Ingredients (14)

400.00 g samp
200.00 g sugar beans
salt and freshly ground black pepper
15.00 ml oil
2.00 onion — sliced into rings
1.00 green pepper — sliced into rings
4.00 garlic — cloves, crushed
12.00 sheep — neck
2.00 tomatoes — peeled and chopped
6.00 potatoes — small, peeled
100.00 g carrots
15.00 ml curry powder
25.00 ml turmeric
1.00 stock cube — chicken
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Method:

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.



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