Name: Umngqusho with lamb knuckles
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6 servings
Cuisine: African
Ingredients: 1 cup samp soaked overnight or at least 2 hours; 1 cup sugar beans soaked overnight or at least 2 hours; 500 g lamb knuckles; 2 onions finely chopped; 2 garlic cloves finely crushed; 2 tbsp vegetable oil; 2 cubes lamb stock; 500 ml water; 1 bay leaf; 2 tsp dried mixed herbs; 1 tsp salt; 1/2 tsp ground white pepper; 3 tbsp butter; 2 tbsp fresh parsley chopped to garnish

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Ingredients (14)

1 cup	samp — soaked overnight or at least 2 hours
1 cup	sugar beans — soaked overnight or at least 2 hours
500 g	lamb knuckles
2	onions — finely chopped
2	garlic cloves — finely crushed
2 tbsp	vegetable oil
2 cubes	lamb stock
500 ml	water
1	bay leaf
2 tsp	dried mixed herbs
1 tsp	salt
1/2 tsp	ground white pepper
3 tbsp	butter
2 tbsp	fresh parsley — chopped to garnish

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Method:

Rinse the samp and beans and remove any impurities. Place the washed samp and beans in a bowl and soak overnight (soak in 1 L of cold water).

Drain the samp and beans and place in large saucepan. Add boiling water to the samp and beans (add enough water to cover the samp and beans).

Bring to the boil, once boiling reduce the heat and allow to simmer for 1 hour to soften. Stir every 30 minutes and add water whilst cooking if necessary.

In a separate heavy-based saucepan heat the oil and fry the onions and garlic until tender.

Add the lamb knuckles and allow to brown. Add the crumbled stock cubes, bay leaf, mixed herbs, and water. Simmer for 1 ½ hours.

Add the cooked samp and beans and simmer for a further hour, stirring occasionally to avoid burning and until the samp and beans are soft and a thick, rich creamy gravy has formed, and the meat is tender.

Stir through the butter/chicken fat with a wooden spoon, taste and add salt and pepper if required. Serve with chopped parsley.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.