|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|
|2 tsp||dried mixed herbs|
|1/2 tsp||ground white pepper|
|2 tbsp||fresh parsley — chopped to garnish|
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.