, , , , , , ,

IMG_6932Another great South African stew. As I have mentioned before bredie is a type of stew, slowly simmered – the type of vegetable used gives it its name. Bredies are favoured as everyday meals, with a variety of ingredients used and always deliciously spiced.

Try and buy fine french beans if possible as these do not have strings in them.

Serves 6


3 tablespoons olive oil
1 large onion, diced
1 kg / 2 lbs lamb shoulder or neck, cut into portions
250 ml / 1 cup water
500 g / 1 lbs green beans, topped and tailed
6 medium potatoes
Salt & freshly ground black pepper
1 red chilli, finely diced or 1/4 teaspoon chilli powder
1 teaspoon cumin


Heat oil in a large, heavy bottomed pot (I use a 28cm le creuset)
Sauté the onion until soft and lightly browned
Add the meat and brown it
Add the water, cover and simmer for about 30 to 40 minutes
Cut the green beans into thirds or halves
Peel and quarter the potatoes
Add the potatoes and the beans
Season with salt and pepper
Add the chilli or chilli powder and the cumin
Add more water if needed, you do not want the liquid to cook dry
Cover and cook for another 30 minutes on a low simmer
Serve with rice