Green bean bredie with lamb

Ingredients

• 1 pound / 450 grams lamb leg (cubed)
• 14 ounces / 400 grams green beans (cut into 2-inch lengths)
• 12 ounces / 350 grams potatoes (cut into chunks)
• 14 ounces / 400 grams canned tomatoes
• 1 medium onion (diced)
• 2 cloves garlic (finely minced)
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 2 tablespoons flour (for coating meat)
• 2 tablespoons sunflower or olive oil (for frying)
• 2 tablespoons Worcestershire sauce
• 2 cups beef stock
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper

Instructions

1. 1

   Coat the meat in flour which has been lightly seasoned with salt. Fry in sunflower oil on medium to high heat, turning frequently, until the meat has browned on all sides. Transfer the browned meat to a plate and set aside.

2. 2

   Add the onions and garlic to the same pan with another splash of oil (if needed) and stir-fry them for 4 to 5 minutes until they start to turn translucent.

3. 3

   Add the tinned tomatoes, stock, allspice and Worcestershire sauce. Return the meat to the pan. Cover with a lid and simmer for 1 hour or until the meat is tender.

4. 4

   Add the beans and potatoes and continue to simmer for another 20 minutes or until the beans and potatoes have softened. Taste for seasoning and add salt and black pepper to taste.

5. 5

   Serve hot spooned over white rice or mashed potatoes.