Curried Samp and beans with lamb

Saoking Time: Overnight Prep time: 3 hours Serves 6


  • 1 cup / 200g dried samp
  • 1 cup / 200g dried beans e.g. sugar beans / red speckled beans
  • 2 Tbsp olive oil
  • 800g lamb knuckles (any stewing cut will work well)
  • 1 stalk celery, sliced
  • 1 onion, diced
  • 2 Tbsp curry powder
  • 4 cloves garlic, minced
  • 3 Tbsp Vital 25% Less Salt Soy Sauce
  • 1.5l stock, vegetable, chicken or lamb
  • 1 x 400g tin chopped tomatoes
Fresh salsa:
  • 1 large tomato, diced
  • ¼ red onion, finely diced
  • 1 handful coriander, roughly chopped
  • 1-2 tsp Vital 25% Less Salt Soy Sauce
  • Lemon wedges, to serve



Soak samp and beans in water overnight.

Heat olive oil in a large pot.

Add the lamb knuckles, season with a little salt and brown them on all sides.

Remove the lamb from the pot and add the diced onion and celery.

Cook until tender.

Add the garlic and curry powder and cook until fragrant.

Add the soaked samp and beans, Vital 25% Less Salt Soy Sauce, diced tomatoes and stock. Mix and bring to a simmer.

Return the lamb to the pot and nestle it into the liquid.

Cover and cook for ± 2 hours until the lamb is tender and the samp and beans are cooked through. Taste to adjust seasoning.

Just before serving make the salsa:

Combine the tomato, red onion, coriander and Vital 25% Less Salt Soy Sauce.

Mix well.

Spoon the curried samp and beans with lamb into bowls and top with a spoonful of fresh salsa. Squeeze over a little fresh lemon juice and serve.