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Lamb Bredie with Green Beans and Butter Beans

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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course dinner, Main Course
Cuisine South African
Servings 6

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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