GREEN BEAN BREDIE

⅓ cup (80ml)cake flour + extra

1kg lamb neck chops

2 tbsp(30ml) olive or avocado oil

1 onion.chopped

1 garlic clove,crushed

1 green chilli,desseeded and chopped (optional)

½ tsp(3ml)ground nutmeg

1 cup (250ml) dry white wine

2 cups (500ml)lamb or beef stock

6 medium potatoes,peeled and halved

500g fine green beans, stalks removed

Season the flour and mix the lamb through.Heat the oil in a large saucepan over high heat and cook the meat in batches for 5 minutes until browned.Season to taste,and se aside.

Add the onion,garlic,chilli and nutmeg and cook for 5 minutes over medium heat until soft.Add 2 tbsp (30ml) of extra flour and cook for 1 minute.

Return the meat to the saucepan with the wine and stock,cover with a lid and simmer for 50 minutes over low heat,stirring occasionally.

Add the potatoes and cook,stirring occasionally,for 50 minutes until the potatoes and meat are soft.Add the beans and cook uncovered for 15minutes until beans are al dente.Season to taste.

#greenbeans #stew #lamb