South African Culinary Heritage Collection
SA Recipes
Ref: SAR-0035
Printed 03 November 2026
Dinner
Lamb
Lunch
One-Pot
Stews
Green Bean Bredie (Groenboontjie Bredie)
Recipe by
Christo Lochenberg
Published 14 November 2025
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Ingredients
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- 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)
About This Recipe
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.
Preparation 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.
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© 2026 SA Recipes · Recipe by Christo Lochenberg
Source: https://sarecipes.co.za/browse/recipe/green-bean-bredie-groenboontjie-bredie · Developed by Christo Lochenberg
