South African Tomato Bredie (Lamb and Tomato Stew) with Samp and Beans

Pat the lamb cubes dry with paper towels. Season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, about 3-4 minutes per batch, ensuring not to overcrowd the pot. Remove browned lamb and set aside.

Reduce heat to medium. Add chopped onions to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic, grated ginger, ground coriander, and ground cumin. Cook for 1 minute until fragrant.

Return the browned lamb to the pot. Add diced tomatoes (undrained) and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 90 minutes, stirring occasionally.

While the bredie simmers, drain the soaked samp and sugar beans. In a separate pot, combine the drained samp and beans with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until tender. Drain any excess water.

After 90 minutes, add the quartered potatoes to the bredie. Continue to simmer, covered, for another 30 minutes, or until the potatoes are tender and the lamb is very tender. Season with remaining salt and pepper to taste.

Serve the South African Tomato Bredie hot, alongside the cooked samp and beans.