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Lamb & Green Bean Bredie with Creamy Parmesan Samp

Creamy samp recipe with cheese

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Challenging

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135 Min

Ingredients

8 Portions

Oil, sunflower, linoleic, (approx. 65%)

2 tbsp

Onions, Raw

200 g

Garlic, Raw

10 g

Leg of Lamb

10000 g

Tomatoes, Crushed, Canned

410 g

Spices, Paprika

10 g

MAGGI Lazenby Worcester Sauce

60 g

Fruit Chutney

45 g

Lamb Stock

750 g

Thyme, Fresh

2 g

Potatoes, raw, skin

150 g

Green Beans, Cooked And Sliced

300 g

Nestle Dessert & Cooking Cream

250 g

Salt, Table

1.4 g

Spices, Pepper, Black

1.4 g

Spearmint, fresh

15 Level tablespoons

Cooked Samp

400 g

Cheese, Parmesan, Grated

60 g

Parsley, Fresh

30 g

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Utensils and appliances

Pot

Cooking Spoon

Pan

Cooking Spoon

Nutritional Information

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Recipe steps

87 min

10 min

58 min

2 min

5 min

10 min

2 min

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Recipe steps

87 min

Heat the Oil in a Pot

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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

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Recipe steps

87 min

Add all ingredients

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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

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Recipe steps

87 min

Season with Salt

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Season with salt and pepper and stir in the mint.

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Recipe steps

87 min

Prepare Samp

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

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87 min

Add Stock and Cream

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

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Recipe steps

87 min

Stir in Parmesan and Season

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Remove from the heat and stir in the Parmesan cheese, parsley and black pepper.

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