Lamb and green bean bredie (stew)

This is a family recipe. Very South African. As a child it wasn’t my favourite but now I LOVE it!

My Gran used to make it, my Mom makes it and I’m proud to say that it’s still a family favourite. I vary the original recipe only slightly by adding a couple of tomatoes, these add colour and a touch of acidity.


  • 750g stewing lamb
  • 2 onions, finely sliced
  • 2 potatoes, peeled and cut into 8 pieces
  • 900g of frozen green beans
  • 2 ripe tomatoes (optional)
  • 1 tablespoon of olive oil
  • Salt and pepper to taste

  1. Preheat the oven to 160
  2. In a cast iron casserole pot the seasoned lamb pieces in some olive oil
  3. Add the onions and allow to soften
  4. Add the whole packet of frozen beans to cover the lamb and onions – don’t stir in
  5. Pop the potatoes on top of the beans, season and cover with a lid
  6. Place in the oven and cook gently for at least 2.5 hours until the meat is tender and the veg is soft
  7. Enjoy with rice and/or pumpkin – you can also use the juice to serve with a pasta to start just like the Italians would with a primi piati.

N.B. Don’t add any water! Everything cooked slowly together makes a delicious but light sauce.

P.S. HP sauce is the perfect condiment for this dish.

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