Lamb bredie

This South African stew from Charlene and Ryan Gruss needs to be slow-cooked to perfection just the thing to warm up you and your kitchen on those cold winter days
Lamb bredie
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 2 tbsp oil
  • 1 tbsp butter
  • 2 onions, thinly sliced
  • 750 g lamb, (best end of neck or shoulder), diced
  • 6 tomatoes, peeled and sliced
  • 150 g green beans, cut into 2cm pieces
  • 2 tsp sugar
  • 1/2 tsp paprika
  • 1/4 tsp chilli powder
  • 1 tsp mixed herbs
  • 300 ml chicken stock
  • 125 ml olives, roughly chopped
  • 3 potatoes, cut into 2cm cubes
  • 1 tbsp cornflour

Tips and Suggestions

Trim the fat off the lamb before cooking. For more information on healthier eating see


1. Heat the oil and butter in a large heavy-based saucepan and fry the sliced onions until softened and browned. Add the meat and stir-fry quickly until browned, then stir in the tomatoes and beans and fry for a few more minutes until the tomatoes begin to soften.

2. Add the sugar, paprika, chilli powder, herbs and stock and season well. Bring to a very gentle simmer, cover and leave to bubble on a low heat for 2 hours (do not let the mixture boil or the meat will toughen).

3. Stir in the potatoes and olives and continue to simmer for another 30 minutes until the potatoes are tender. Mix the cornflour with a little water, and stir into the bredie to thicken. The bredie improves with keeping so can be made in advance and left to mature in refrigerator before reheating.

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