📝 About This Recipe
This soulful Green Bean Bredie is a cornerstone of Cape Malay heritage, blending the slow-cooked comfort of a Dutch stew with the vibrant, aromatic spices of the East. Tender cubes of lamb rib or shoulder are braised until they melt in your mouth, creating a rich, meaty gravy that perfectly coats crisp-tender green beans and buttery potatoes. It is a harmonious, one-pot masterpiece that embodies the warm, communal spirit of South African fusion cooking.
🥗 Ingredients
The Meat Base
- 800 grams Lamb Rib or Shoulder (cut into 3cm cubes, bone-in for extra flavor)
- 3 tablespoons Vegetable Oil
- 2 large Onions (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (finely grated)
The Spice Aromatics
- 1 piece Cinnamon Stick (about 5cm long)
- 4 pieces Whole Cloves
- 4 pieces Allspice Berries (also known as pimento)
- 3 pieces Green Cardamom Pods (bruised)
- 1/2 teaspoon Black Peppercorns (whole)
- 1-2 pieces Dried Red Chili (kept whole for mild heat)
The Vegetables and Liquid
- 600 grams Fresh Green Beans (trimmed and sliced diagonally into 2cm pieces)
- 3 medium Potatoes (peeled and quartered)
- 1 cup Beef or Lamb Stock (warm)
- 1 teaspoon Salt (or to taste)
- 1 teaspoon Sugar (to balance the flavors)
- 1/4 cup Fresh Cilantro (chopped, for garnish)
👨🍳 Instructions
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1
Heat the vegetable oil in a large, heavy-based pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the lamb pieces thoroughly until a deep golden crust forms. Remove the meat and set aside.
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2
In the same pot, add the onions. Sauté for about 10-12 minutes, stirring frequently. The goal is to get them deeply caramelized and 'browned' (not burnt), as this provides the color and base flavor for the bredie.
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3
Stir in the garlic, ginger, cinnamon stick, cloves, allspice, cardamom, peppercorns, and dried chili. Toast the spices with the onions for 2 minutes until incredibly fragrant.
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4
Return the browned lamb and any accumulated juices to the pot. Stir well to coat the meat in the onion and spice mixture.
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5
Pour in half of the stock and add the salt and sugar. Reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 60 minutes. Check occasionally to ensure there is enough liquid; the meat should be braising, not boiling.
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6
Once the meat is starting to become tender, add the quartered potatoes. If the pot looks dry, add the remaining stock.
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7
Layer the sliced green beans on top of the meat and potatoes. Do not stir them in yet; let them steam on top for about 10 minutes with the lid on.
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8
Remove the lid and gently stir the green beans into the gravy. Continue to simmer for another 20-30 minutes without the lid if you want to thicken the sauce, or with the lid if you prefer it saucier.
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9
The dish is ready when the potatoes are soft enough to slightly break apart at the edges (which thickens the sauce) and the meat is fork-tender.
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10
Taste and adjust seasoning with extra salt or pepper if needed. Remove the whole spices like the cinnamon stick before serving.
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11
Garnish with fresh chopped cilantro and serve hot.
💡 Chef's Tips
The secret to a great bredie is 'browning' the onions properly; they should be a dark caramel color to give the gravy its signature depth. Choose a cut of lamb with some fat and bone, like rib or neck, as the marrow and fat create a silky mouthfeel that lean cuts lack. If you find the sauce too thin, mash one of the potato pieces against the side of the pot and stir it back in to act as a natural thickener. Avoid using frozen green beans if possible; fresh beans provide the necessary texture and 'snap' that defines this dish. This stew tastes even better the next day, as the spices have more time to permeate the meat and vegetables.
🍽️ Serving Suggestions
Serve with a side of fluffy Basmati rice or traditional South African Yellow Rice (Geelrys) with raisins. A side of fruit chutney (like Mrs. H.S. Ball's) adds a perfect sweet-vinegar contrast to the savory lamb. Pair with a simple tomato and onion sambal (salad) seasoned with vinegar and a pinch of sugar to cut through the richness. For a drink pairing, a crisp Chenin Blanc or a light-bodied Pinotage complements the aromatic spices beautifully. Warm buttered flatbread or 'roti' is excellent for mopping up the delicious gravy.