Lamb and
Green Bean Stew
  • Description:

    We can’t think of anything more wholesome or comforting than lamb stew. The soft, slow-cooked meat with its tomato sauce is rich, filling and incredibly satisfying. In this version of the classic South African tomato bredie, some green beans have been added – giving the dish extra nutrients, colour and taste. This recipe is the definition of delectable and definitely one to serve if you want to spoil your family or make a memorable impression on dinner guests. Make sure to simmer the stew for two hours to really bring out the flavours. Serves: 6

  • Ingredients:

    Salt and coarsely ground black pepper, to taste
125 ml cake wheat flour
    1 kg mutton, diced into even pieces

    Sunflower oil, for frying
    
1 onion, chopped

    10 ml ginger root, grated

    2 tsp. garlic cloves, chopped


    2 tsp. mild curry powder

    2 tsp. ground coriander
    1 tsp. ground cumin
    
½ tsp. ground nutmeg
    1 tsp. ground cinnamon
    
2 cans (410 g each) Rhodes Tomatoes Chopped and Peeled

    3 tbsp. Rhodes Smooth Apricot Jam
    250 ml prepared chicken stock

    2 bay leaves

    2 cans (410 g) Rhodes Cross Cut Green Beans, drained

  • Method:

    1. Season the flour in a shallow bowl, toss the mutton pieces in the flour and shake off the excess.
    2. Brown the meat in batches in the oil and set aside.

    3. Add the onion, ginger and garlic to the pan and fry until soft, then add all the spices.
    4. Return the meat to the pan.
    5. Add the Rhodes Chopped and Peeled Tomatoes, Rhodes Smooth Apricot Jam, chicken stock and bay leaves.
    6. Allow to simmer over very low heat for 2 hours or until the meat is tender.
    7. Add the Rhodes Green Beans and heat through.
    8. Season to taste and serve on a bed of rice.

      Recipe supplied by Rhodes