3 months ago
SOUTH AFRICA - 27 January 2011: Lamb and sweet potato curry. Recipe available. (Photo by Gallo Images/Drum/Misha miles)Photo by  ~ 


- Two cups of cooked IWISA parboiled samp – the samp must not be soft at all. It must still be slightly al dente, or firm, when you bite it

- Two large onions, finely chopped

- Three tablespoons cooking oil

- Three cardamom pods

- Three teaspoons yellow mustard seeds

- One teaspoon fennel seeds

- One teaspoon cumin seeds

- ½ teaspoon coriander, finely ground

- Four teaspoons curry powder

- One teaspoon turmeric powder

- One cinnamon stick

- One teaspoon chilli flakes

- Four large garlic cloves, grated

- Two thumbs fresh ginger, grated

- Six medium tomatoes, grated

- Salt and pepper


  • Fry onion until translucent.
  • Add all the spices as well as the grated garlic and ginger. Fry slowly for about five minutes.
  • Add the grated tomato and let it simmer until thick – about 10 minutes on medium heat.
  • Add ½ cup of water and let simmer again until thick again. Add samp and heat through for about five minutes. Season to taste.
  • Serve with fresh coriander and roll.


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