Curried Mutton Samp with Soy and Red Beans

 

This samp recipe is a favorite in my household using not only red speckled beans but jugo beans as well.

INGREDIENTS

1 kg cleaned mutton pieces

1 cup soaked and boiled samp (maize kernels)

1 cup sugar or red speckled beans

1 cup jugo beans

4 tablespoons masala

1 tablespoon Kashmiri chilli powder

1 tablespoon garam masala

1 teaspoon turmeric

2 teaspoons dhania and jeera powder (coriander and cumin powder)

1 teaspoon jeera (cumin seeds)

3 bay leaves

3 cloves

3 elaichi (cardamom) pods

3 black peppercorns

2 cinnamon sticks

1 teaspoon somph (fennel seeds)

1 teaspoon shah jeera (caraway seeds)

3 tablespoons ginger and garlic paste

Salt to taste

Oil for cooking

Fresh coriander leaves for garnish

METHOD:

• Heat oil in a large pot or pressure cooker over medium heat. Add the elaichi pods, black peppercorns, cloves, cinnamon sticks, bay leaves, somph, and shah jeera. Saute for a minute until fragrant.
• Add chopped onions to the pot and cook until they turn golden brown.
• Add ginger and garlic paste to the pot and cook for a few minutes until the raw smell disappears.
• In a small bowl, mix together masala, Kashmiri chilli powder, garam masala, turmeric, dhania and jeera powder, and jeera. Add this spice mixture to the pot and cook for a minute, stirring well to coat the onions with the spices.
• Add the mutton pieces to the pot and cook until they are half way cooked. Stir occasionally to ensure even cooking.
• Once the mutton is partially cooked, add the soaked and boiled samp (maize kernels), sugar or red speckled beans, and jugo beans to the pot. Mix well to combine all the ingredients.

  

  Red Beans

Jugo Beans ( Soy beans)

• Add enough water to cover the ingredients in the pot. You can adjust the amount of water depending on the desired consistency of the dish.
• Season with salt to taste and give it a good stir. Cover the pot with a lid.
• If using a pressure cooker, cook for about 15-20 minutes or until the mutton and beans are tender. If using a regular pot, simmer on low heat for about 1.5 to 2 hours or until the mutton is tender and flavors have melded together.
• Once the mutton and beans are cooked, check for seasoning and adjust if needed. Garnish with fresh coriander leaves.

Mutton Dal Ghos ( Lamb with Lentils)

INGREDIENTS

2kg  mutton , cut into medium-sized pieces

1 cup pea dhall

1 cup green dhall

1 cup gram/ chana dhall (you can experiement with different types of dhalls or just use 1 type)

2 onions, finely chopped

3 tomatoes, finely chopped

3-4 green chilies, slit

2 tablespoons ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon garam masala powder

2 tablespoons oil

Salt to taste

Fresh coriander leaves, chopped for garnish

METHOD:

• Wash the dhal thoroughly and soak it in water for about 30 minutes. Drain, fill with more water and boil until partially cooked and set aside .

• Heat  oil in a pressure cooker or a large pot over medium heat. Add the chopped onions and sauté until golden brown.
• Add the ginger-garlic paste and slit green chilies. Sauté for a minute until the raw smell disappears.
• Add the mutton pieces to the pot and cook until they are browned on all sides.
• Add the chopped tomatoes, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for 5-6 minutes until the tomatoes are soft and the spices are well combined.
• Drain the soaked dhal and add it to the pot. Stir well to coat the lentils with the spice mixture.
• Add enough water to cover the mutton and dal mixture. Stir again and bring it to a boil.
• If using a pressure cooker, close the lid and cook for about 6-7 whistles or until the mutton is tender and the lentils are cooked. 
• If using a pot, cover it with a lid and simmer for about 1-2 hours or until the mutton and dhal are cooked through and tender.
• Once the pressure is released, open the cooker or pot and sprinkle garam masala powder. Mix gently.
• Garnish with freshly chopped coriander leaves.
• Serve hot with steamed rice, naan bread, or roti. Squeeze some fresh lemon juice over the Mutton Dhal Ghos before eating for an extra tangy flavor.

Enjoy your delicious Mutton Dal Ghos!