Sunday
Groenboontjie bredie — green bean
My absolute favourite. Lamb and green beans cooked long past bright green into something soft, savoury and deeply, unfashionably good.
Forget everything you have been told about keeping beans crisp. In a groenboontjie bredie the beans cook down with the lamb until they are olive-green and full of gravy. That is the point, and it is the taste of my childhood.
Method
- 01
Brown the lamb hard, cook the onions right down, add the garlic.
- 02
Return the lamb with the grated tomato if using, add stock halfway up, and simmer covered for 1½ hours.
- 03
Add half the green beans and cook 30 minutes — these are the ones that collapse into the gravy.
- 04
Add the potatoes, green pepper and remaining beans and cook a final 40 minutes until everything is soft and the sauce clings.
- 05
Season with salt, pepper, the sugar and a grating of nutmeg. Rest, then serve over white rice with a spoon of the gravy over everything.
Keep cooking
