Green Bean and Lamb Stew
Salwaa’s Green Beans Stew
A simple yet tasty recipe for green beans stew or bredie as we know it in Cape Town. Easy to make, a great idea for a healthy and nutritious meal. Here I used trimmed fine beans. Best of all 3 heaped tablespoons green beans equals one of your 5 a day.
Salwaa Smith – Cape Malay Cooking & Other Delights
1 Tbsp vegetable oil
600g lamb pieces
1 large onion, chopped
1½ tsp salt
2 – 3 green chillies, chopped
1 Tbsp spoon sugar, optional
3 all spice
1kg green beans, sliced diagonally
3 large potatoes, quartered
Wash and drain the meat. Heat the oil in a large pot and braise the onions until deep golden brown.
Add the lamb pieces and garlic and cook until nearly tender about 40 minutes adding water as necessary.
Add the salt, chillies, cloves, allspice and green beans as well as the potatoes.
Cook until the potatoes are soft and tender adding water for thinner gravy.
Serve with boiled rice and atchar. Serves 6
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Always braise meat until very dark in colour, carefully watching it, so that it doesn’t burn to get a nice dark colour stew.
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Posted on 11/09/2019, in Green Bean Stew/Bredie and tagged cape malay cooking, cape malay cuisine, Cape Town, green bean bredie, green bean stew, Salwaa's cape malay cooking, Salwaa’s Cape Malay Kitchen, Traditional Food. Bookmark the permalink. Leave a comment.