Lamb neck bredie with dumplings
Cozy Up with a South African Classic: Lamb Bredie with Green Beans and Butter Beans
Looking for a hearty, flavourful dish to warm your soul? Look no further than Lamb Bredie! This traditional South African stew is a celebration of tender lamb, aromatic spices, and a delightful medley of beans. Our version elevates this classic with the addition of fresh green beans and butter beans, creating a truly satisfying and comforting meal.
Bredie, originating from the Cape Malay community, is known for its slow-cooked tenderness and rich, savoury flavour. The lamb becomes incredibly fall-apart tender, infused with the flavours of the spices and stock. The addition of flour dumplings (often called ‘dampnels’) adds a lovely textural contrast and soaks up all the delicious gravy.
This recipe is perfect for a weekend gathering, a family dinner, or any occasion where you want to impress with a truly authentic and flavourful dish. It’s a bit of a labour of love, requiring a few hours of simmering, but the results are well worth the effort. The aroma alone will fill your kitchen with warmth and comfort!
What makes our Lamb Bredie special?
- Slow-Cooked Tenderness: We emphasize a long, slow cooking time to ensure the lamb is incredibly tender and flavourful.
- Bean Boost: The addition of green beans and butter beans adds a delightful texture and nutritional boost.
- Authentic Flavours: We stay true to the traditional South African flavours, creating a truly authentic experience.
Serving Suggestions:
Serve your Lamb Bredie hot, with a generous helping of fluffy rice or mashed potatoes. A side of crusty bread is perfect for soaking up the delicious gravy. A simple green salad provides a refreshing contrast to the richness of the stew.
Frequently Asked Questions
Q: What cut of lamb is best for Bredie?
A: Shoulder or leg of lamb are excellent choices. These cuts become incredibly tender during the long cooking process.
Q: Can I use different beans?
A: Absolutely! You can substitute other beans like cannellini beans or navy beans. Just make sure they are pre-cooked or canned.
Q: Can I make this in a slow cooker?
A: Yes! Brown the lamb and onions as instructed, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Q: Can I make the Bredie a day ahead?
A: Yes! In fact, the flavours develop even more overnight. Just reheat gently before serving.
Q: Is this dish spicy?
A: Traditionally, Bredie isn’t overly spicy. However, you can add a pinch of chilli flakes or a chopped chilli to the stew if you prefer a bit of heat.
Get ready to embark on a culinary journey to South Africa with this heartwarming and flavourful Lamb Bredie recipe!
Lamb Bredie with Green Beans and Butter Beans
Ingredients
- 2 cups Sasko self raising flour
- 5 ml salt
- 1/2 cup Willow Creek Director’s reserve olive oil
- 1/2 cup Full cream milk
- 1 liter Prepared chicken or lamb stock
- 50 ml sugar
- 2 tins Rhodes Quality green beans drained and rinsed
- 2 tins Rhodes Quality butter beans drained and rinsed
- 300 grams Tenderstem broccoli blanched
- 30 ml chopped anchovies
- 2 kg lamb
- 2 tbsp butter
- 2 cloves garlic minced
Instructions
- Preheat your oven to 160 degrees Celsius. Dust the lamb with the flour and season to taste.
- Heat some butter and olive oil in a large pot and fry the lamb until well browned.
- Remove from the pot and add some more butter and olive oil and fry the onions and garlic until lightly browned.
- Add the tomatoes, sugar, and stock and mix through.
- Cover with a lid and place in the oven and cook for 2-3 hours.
- Mix the flour and salt together and rub in the olive oil.
- Add the milk and mix until just combined.
- Roll into balls and place on top of the bredie.
- Place back in the oven for 15-20 minutes until they are lightly browned and cooked.
- Heat some olive oil in a large frying pan and add the beans and broccoli and fry for 5 minutes.
- Add the anchovies and mix through.
- Serve hot with the lamb bredie.
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