Umngqusho with lamb knuckles

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INGREDIENTS

1 cup Samp (soaked overnight or at least 2 hours)

1 cup Sugar beans (soaked overnight or at least 2 hours)

500g Lamb knuckles

2 large Onions, finely chopped

2 cloves Garlic, finely crushed

2 tablespoons Vegetable oil

2 cubes Lamb stock

500 ml Water

1 Bay leaf

2 teaspoons Mixed herbs

1 teaspoon Salt

½ teaspoon White pepper

3 tablespoons Butter/ chicken fat

2 tablespoons Parsley, chopped for garnish (optional)

METHOD

1. 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).

2. 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).

3. 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.

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

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

6. 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.

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

Samp and beans flavoured with a rich lamb stock and braised lamb knuckles