GREEN BEAN BREDIE

Preheat your oven to 180 degrees.

Heat 2 tbsp. of lamb tallow in an ovenproof casserole (we use a cast-iron pot).

Season your lamb with salt and pepper and then lightly dust with flour. Add the meat to the heated casserole and brown very well. Brown the meat in batches to avoid overcrowding the casserole. Set the browned meat to one side.

Add the sliced onion, crushed black peppercorns, allspice, fine coriander, caraway seeds. Immediately add the water and allow the water to boil. After a couple of minutes the water will have evaporated. Add the remaining 2 tbsp. of lamb tallow and sauté until the onions are soft and golden. Add the minced garlic and continue sautéing for another minute or so, let it slowly simmer to release the flavours.

Return the meat to the casserole, stirring to combine. Add the beef stock and potatoes. Cover with the lid and then place in the hot oven for 45 minutes, stirring halfway through.

After 45 minutes, take the casserole out of the oven. A thick gravy will have formed, give it a good stir.

Add the prepared green beans. Give everything a good stir, making sure that the vegetables are coated in the gravy. Close the lid and return to the oven for another 20 minutes.

Take the casserole out of the oven and add the salt, lots of extra freshly ground black pepper (don’t be shy), the nutmeg and chilli (if using). Stir to combine and put the lid back on.

Place the casserole on the stove, on a low heat.

Cook for another 30 minutes, stirring the bredie a few times as it cooks. You’ll know it’s ready when the potatoes are soft and the beans are fork-tender.

Give everything a final stir. Take off the heat and, with the lid still on, allow to rest for at least half an hour.

Serve with: basmati rice and “soet pampoen”