Winter is a time for cooking hearty stews and bredies are an inescapable part of traditional South African cuisine! Whilst tomato bredie is still one of the most popular, there are many different kinds of bredies and green bean bredie or groenboontjiebredie (in afrikaans) is definitely a huge favourite!
Bredies or stews are generally made from lamb or mutton and vegetables, which are slow cooked to allow the flavours to develop. real comfort food that is absolutely wholesome and delicious! A bredie will always taste better the day after it has been made.

GREEN BEAN BREDIE

GREEN BEAN BREDIE
Author: 
Recipe type: Main
Cuisine: South African
 
Winter is a time for cooking hearty stews and bredies are an inescapable part of traditional South African cuisine! Whilst tomato bredie is still one of the most popular, there are many different kinds of bredies and green bean bredie or groenboontjiebredie (in afrikaans) is definitely a huge favourite! Bredies or stews are generally made from lamb or mutton and vegetables, which are slow cooked to allow the flavours to develop. real comfort food that is absolutely wholesome and delicious! A bredie will always taste better the day after it has been made.
Ingredients
  • 500g Lamb or Mutton cubed
  • 1 tsp Garlic Paste
  • Salt and Black Pepper to taste
  • Flour for dusting
  • 4 Tbles Oil
  • 3 Cloves
  • 3 Allspice (Juniper Berries)
  • 2 Whole Stick Cinnamon
  • 2 Whole Dried Red Chillies
  • 2 Large Onions chopped
  • 1 tsp Mixed Spice
  • 250 ml of Warm Water
  • 2 Large Potatoes cubed
  • 500g Green Beans sliced
Instructions
  1. Season the meat with the garlic paste and salt and pepper and then lightly dust with flour.
  2. Heat half the oil in a large heavy bottom pot and brown the meat in batches.
  3. Remove from the pot and add the rest of the oil and add the whole spices and the onions and fry until golden brown.
  4. Add the mixed spice, together with the lamb and cover with a tight-fitting lid and simmer over very low heat for 1-2 hours until the meat is almost tender (depending on whether you have used lamb or mutton) adding a little bit of water at a time in order to get a thick saucy gravy.
  5. When the meat is almost tender, add the potato cubes.
  6. Give everything a good stir, making sure that the potatoes are coated in the gravy.
  7. Taste and adjust the salt.
  8. Simmer until the potatoes are almost tender then add the cut green beans and cook until the beans are just tender but still green.
Serve with rice

 

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