African - style
Family
Main course
Lamb & Green Bean Bredie with Creamy Parmesan Samp
129Min
Challenging
30
g
Oil, cottonseed, salad or cooking
3
Mediums
Onions, Raw
2
Garlic, Raw
1.5
kilograms
Veal, cubed for stew (leg and shoulder), separable lean only, raw
410
g
Tomatoes, Crushed, Canned
2
tsp
Spices, Paprika
60
g
MAGGI Lazenby Worcester Sauce
45
g
Fruit Chutney
750
g
Lamb Stock
3
sprigs
Thyme, Fresh
2
Potatoes, raw, skin
300
g
Green Beans, Cooked And Sliced
250
mg
Nestle Dessert & Cooking Cream
0.25
tsp
Salt, Table
0.25
tsp
Spices, Pepper, Black
15
g
Spearmint, fresh
400
g
Cooked Samp
60
g
Cheese, Parmesan, Grated
30
g
Parsley, Fresh
.
Nutrition Value
Energy
856.94 kcal
Carbohydrates
127.28 g
Protein
72.74 g
Fats
15.32 g
Information per serving
Instruction
129 Minutes
Heat the Oil in a Pot
10 Min
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.
Add all ingredients
100 Min
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.
Season with Salt
2 Min
Season with salt and pepper and stir in the mint.
Prepare Samp
5 Min
Heat the oil in a pan and gently fry the onion and garlic for 5 minutes.
Add Stock and Cream
10 Min
Add the cooked samp, 125ml vegetable stock and 1/2 can of NESTLÉ dessert and cooking cream, and simmer for 8-10 minutes.
Stir in Parmesan and Season
2 Min
Remove from the heat and stir in the Parmesan cheese, parsley and black pepper.
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