Traditional Lamb and Green Bean Bredie

Ingredients

• 1 kg lamb or mutton stewing pieces
• 3 tbsp olive or vegetable oil
• 2 onions, roughly chopped
• 2 cloves garlic, sliced
• 1 tbsp dried thyme
• 6 whole cloves
• 2 bay leaves
• 2 cinnamon sticks
• 250 ml chicken or lamb stock
• 4 tbsp fresh lemon juice
• 500 g potatoes, peeled and cubed
• 400 g green beans, trimmed and cut into pieces
• salt and freshly ground black pepper to taste

Method

1. Heat the oil in a heavy-based saucepan.
2. Season and brown the lamb in batches, then remove from the pan.
3. Add the onions and cook over medium heat until softened.
4. Add the garlic, thyme, cloves, bay leaves and cinnamon and cook for 1 minute.
5. Pour in the stock and lemon juice and scrape up any browned bits.
6. Return the meat to the saucepan.
7. Cover and simmer gently for 1 1/2 to 2 hours until almost tender.
8. Add the potatoes and green beans.
9. Cover and cook for another 30 minutes until the meat, beans and potatoes are tender.
10. Adjust the seasoning and serve with rice.