Creamy Lamb Knuckles & Samp - Comfort Food With Rich, Savory Flavor
This is the kind of meal that brings everyone to the table. Creamy lamb knuckles simmer until tender, then get folded into velvety samp for a bowl of pure comfort. The sauce is rich but not heavy, and the mild, nutty samp soaks it all up beautifully.
Ingredients
- Lamb knuckles (about 2–2.5 lb / 900 g–1.1 kg), cut into pieces
- Samp (dried, cracked maize) – 1.5 cups, soaked overnight
- Onions – 2 medium, finely chopped
- Garlic – 4 cloves, minced
- Carrots – 2 small, diced
- Celery – 2 stalks, diced
- Tomato paste – 1 tablespoon
- Beef or lamb stock – 4 cups (plus extra as needed)
- Heavy cream – 1 cup (or half-and-half for lighter)
- Butter – 2 tablespoons
- Olive oil – 2 tablespoons
- Fresh thyme – 4–5 sprigs (or 1 teaspoon dried)
- Bay leaves – 2
- Ground black pepper
- Kosher salt
- Optional: 1 teaspoon smoked paprika or mild curry powder for warmth
- Optional garnish: chopped parsley or chives
Instructions
- Soak the samp. Rinse and soak the samp in plenty of water overnight. This cuts cooking time and helps it cook evenly.
- Parboil the samp. Drain, then add to a pot with fresh water to cover by a few inches. Simmer until tender but still slightly firm, 60–90 minutes. Drain and set aside.
- Season and brown the lamb. Pat the lamb knuckles dry. Season generously with salt and pepper. Heat olive oil in a heavy pot and sear the knuckles on all sides until deep golden. Work in batches for good color. Remove to a plate.
- Sweat the aromatics. In the same pot, add butter, onions, carrots, and celery. Cook over medium heat until soft and lightly golden, 8–10 minutes. Stir in garlic and cook 1 minute more.
- Build the base. Stir in tomato paste and cook until darkened, about 2 minutes. Add thyme, bay leaves, and the optional paprika or curry powder.
- Deglaze and simmer. Pour in the stock, scraping up browned bits. Return the lamb to the pot. Liquids should nearly cover the meat—add a little water if needed. Bring to a gentle simmer, cover, and cook on low for 1.5–2 hours until the lamb is fork-tender.
- Reduce the sauce. Remove the lamb to a bowl and tent with foil. Discard thyme stems and bay leaves. Simmer the sauce uncovered to reduce slightly, 10–15 minutes. Taste and adjust salt and pepper.
- Add the cream. Lower the heat and stir in the cream. Let it warm and thicken for 3–5 minutes. You want a sauce that coats a spoon but still flows.
- Combine with samp. Fold the lamb and cooked samp into the sauce. If it looks too thick, splash in a bit more stock. If it’s thin, simmer a few minutes more. The samp will absorb flavor quickly.
- Finish and serve. Check seasoning again. Garnish with chopped parsley or chives. Serve hot in deep bowls with a squeeze of lemon on the side if you like brightness.