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Lamb & Green Bean Bredie with Creamy Parmesan Samp - Copy 2

Serves 6 Prep 15 mins Cook 120 mins
  • 2 Tbsp (30ml) Cooking Oil
  • 3 Medium Onions, Chopped
  • 2 Garlic Cloves, Crushed
  • 1.5kg Lamb Knuckles or Stew Mix
  • 1 Can Diced Tomatoes
  • 2 tsp (10ml) Paprika
  • 1/4 Cup (60ml) MAGGI LAZENBY Worcestershire Sauce
  • 3 Tbsp (45ml) Fruit Chutney
  • 750ml Lamb or Beef Stock
  • A Few Sprigs of Thyme
  • 2 Potatoes, Cubed
  • 300g Green Beans, Cooked and Sliced
  • 1 Can NESTLÉ Dessert & Cooking Cream
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 Tbsp (15ml) Fresh Mint, Chopped
  • 400g Cooked Samp
  • 60g Parmesan Cheese, Finely Grated
  • 2 Tbsp (30ml) Fresh Parsley, Chopped
  1. Remove from the heat and stir in the Parmesan cheese, parsley and black pepper.

  2. Add the cooked samp, 125ml vegetable stock and 1/2 can of NESTLÉ dessert and cooking cream, and simmer for 8-10 minutes.

  3. Heat the oil in a pan and gently fry the onion and garlic for 5 minutes.

  4. Season with salt and pepper and stir in the mint.

  5. Add the tomatoes, paprika, MAGGI LAZENBY Worcestershire sauce, fruit chutney, stock and thyme. Cover and simmer for 1 hour. Add the potatoes and cook for 30 – 45 minutes, or until the meat and potatoes are tender. Add the beans and cream and cook for 5 minutes.

  6. Heat the oil in a pot and brown the meat, in batches, for 2-3 minutes per side. Set aside and return the pot to the stove. Gently fry the onions and garlic for 5 minutes.

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