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Green Bean Bredie (Groenboontjie Bredie)
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Dinner
Lamb
Lunch
One-Pot
Stews
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Description
Another hearty Cape Malay stew, this one focuses on the fresh, vibrant flavour of green beans combined with tender lamb (or beef) in a rich tomato-based sauce.
Ingredients
- 1kg lamb stewing meat (e.g., neck, shoulder), cut into cubes
- 30ml (2 tbsp) oil
- 2 large onions, finely chopped
- 2-3 cloves garlic, crushed
- 15ml (1 tbsp) grated fresh ginger
- 5ml (1 tsp) ground cumin
- 5ml (1 tsp) ground coriander
- 2.5ml (1/2 tsp) turmeric
- 2 large tomatoes, grated or finely chopped (or 1 can (410g) chopped tomatoes)
- 500g fresh green beans, trimmed and halved
- 2-3 medium potatoes, peeled and quartered (optional)
- 250ml (1 cup) beef stock or water
- Salt and freshly ground black pepper to taste
- Fresh thyme or parsley, chopped (for garnish)
Instructions
- Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches until sealed. Remove meat and set aside.
- Add onions to the pot and sauté until soft and translucent. Add garlic and ginger and cook for 1 minute.
- Stir in cumin, coriander, and turmeric. Cook for 30 seconds, stirring.
- Return the lamb to the pot. Add grated tomatoes, green beans, potatoes (if using), and beef stock/water. Season with salt and pepper.
- Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 - 2 hours, or until the lamb is very tender and the beans are soft. Stir gently occasionally.
- Adjust seasoning if needed. Serve hot, garnished with fresh herbs, alongside white rice or pap.