Description
This recipe is more than just a meal; it’s a warm hug in a bowl. The soft, nutty texture of the samp combined with the savory, spice-laden mutton curry is an absolute treat. Whether it’s a Sunday family lunch or a weeknight pick-me-up, this dish hits the spot every single time.
So, what do you say? Are you ready to dive into the goodness of samp and beans with mutton curry? Your taste buds will thank you.
Ingredients
Units
Scale
For the Samp and Beans:
- 2 cups of samp
- 1/4 cup sugar beans (or kidney beans)
- 1 tsp salt
- 4-5 cups water
For the Mutton Curry:
- 1 kg mutton, cut into chunks
- 2 tbsp oil (or ghee for extra richness)
- 1 large onion, finely chopped
- 2 green chilies, slit lengthwise
- 1 tsp turmeric powder
- 3 tsp Kashmiri masala (or substitute with mild chili powder)
- 1/2 tsp ginger and garlic paste
- 2 bay leaves
- A handful of curry leaves (optional but adds an amazing aroma)
- 1 cup hot water, divided (add more as needed)
- 1 tsp salt (adjust to taste)
Instructions
- Wash the samp and beans thoroughly and soak them overnight in a large bowl of water. This ensures quicker cooking and a tender texture.
- The next day, drain the water and transfer the soaked samp and beans to a pot. Add fresh water (4-5 cups) and salt.
- Bring to a boil, then reduce the heat to low.
- Cover and simmer for about 1.5–2 hours or until soft. Stir occasionally to prevent sticking and add water if needed.
- Heat the oil in a large pot or deep pan over medium heat.
- Add the chopped onion and fry until golden brown, about 5–7 minutes.
- Add the bay leaves, curry leaves, and green chilies. Fry for another minute to release their aroma.
- Stir in the turmeric, Kashmiri masala, and ginger-garlic paste. Let the spices cook for 1–2 minutes, adding a splash of water to prevent burning.
- Add the mutton chunks and salt. Stir well to coat the meat in the flavorful spice mixture.
- Pour in ½ cup of hot water, reduce the heat to low, and cover the pot. Simmer for 45 minutes to 1 hour, stirring occasionally and adding more water as needed to keep the meat moist.
- Once the mutton is tender, add the cooked samp and beans to the pot. Mix everything gently.
- Simmer on low heat for another 15–20 minutes, allowing the flavors to meld together. If the gravy is too thick, add a little more water.
- If it’s too thin, let it reduce until it reaches your desired consistency.
Notes
Created, prepared, tried, and tested by Jennifer
Nutrition
- Serving Size: 1 serving
- Calories: 1223
- Sugar: 1.1 g
- Sodium: 1278.8 mg
- Fat: 127.1 g
- Saturated Fat: 56.6 g
- Trans Fat: 0 g
- Carbohydrates: 14.6 g
- Fiber: 4.7 g
- Protein: 4.5 g
- Cholesterol: 126.3 mg
