African - style
Family
Main course
Lamb & Green Bean Bredie with Creamy Parmesan Samp
129 Min
Challenging
2 Level tablespoons
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
4 Level tablespoons
MAGGI Lazenby Worcester Sauce
3 Level tablespoons
Fruit Chutney
51 Level tablespoons
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
1 Level tablespoon
Spearmint, fresh
400 g
Cooked Samp
60 g
Cheese, Parmesan, Grated
2 Level tablespoons
Parsley, Fresh
.
Nutrition Value
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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