Lamb & Green Bean Bredie

Serves 6–8       Prep Time: 15 minutes       Cooking Time: 2 hours


1T (15ml) oil

2 onions, chopped

2 cloves garlic, crushed

1.5kg lamb knuckles or stew mix

1 410g can diced tomatoes

2t (10ml) paprika

¼ cup (60ml) worcestershire Sauce

3T (45ml) fruit chutney

500ml lamb or beef stock

A few sprigs of thyme

2 potatoes, cubed

300g green beans, cooked and sliced

½ can dessert and cooking cream

Salt and milled black pepper

1T (15ml) fresh mint, chopped                                                                                    


Heat the oil in a pot and brown the meat, in batches, for 2-3 minutes per side. Set aside and return the pot to the stove. Gently fry the onions and garlic for 5 minutes. Add the tomatoes, paprika, Worcestershire sauce, fruit chutney, stock and thyme. Cover and simmer for 1 hour. Add the potatoes and cook for 30 – 45 minutes, or until the meat and potatoes are tender. Add the beans and cream and cook for 5 minutes. Season with salt and pepper, and stir in the mint.